Name: Chicken with risoni, rice and chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 4 (440g) chicken thigh fillets, sliced thinly; 250 gram minced lamb; 1 large_piece (200g) brown onion, chopped finely; 2 clove garlic, crushed; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 1/2 teaspoon cracked black pepper; 1 1/2 cup (300g) white long-grain rice; 1/2 cup (110g) risoni; 1 litre (4 cups) chicken stock; 300 gram can chickpeas, rinsed, drained; 1 tablespoon coarsely chopped fresh flat- leaf parsley,; 1/3 cup (45g) slivered almonds, toasted

Ingredients

2 tablespoon olive oil

4 (440g) chicken thigh fillets, sliced thinly

250 gram minced lamb

1 large_piece (200g) brown onion, chopped finely

2 clove garlic, crushed

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon cracked black pepper

1 1/2 cup (300g) white long-grain rice

1/2 cup (110g) risoni

1 litre (4 cups) chicken stock

300 gram can chickpeas, rinsed, drained

1 tablespoon coarsely chopped fresh flat- leaf parsley,

1/3 cup (45g) slivered almonds, toasted

Method

1.Heat oil in large heavy-base saucepan, cook chicken until browned, remove from pan.

2.Cook lamb in same pan, stirring, until browned. Add onion, garlic and spices, cook, stirring, until onion is soft. Return chicken to pan with rice, pasta, stock and chickpeas, bring to a boil, simmer, covered, 12 minutes. Remove from heat, stand, covered, 10 minutes.

3. Stir in parsley, serve sprinkled with nuts.

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