Ingredients
- 14 grams coconut oil (1 tablespoon)
- 1 red onion (peeled and diced)
- 1 zucchini (trimmed and diced)
- 1 eggplant (trimmed and diced)
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato puree
- 250 grams orzo (or risoni pasta)
- 1 tin (400 grams) chopped tomatoes
- 250ml chicken stock
- 400 grams boneless skinless chicken breasts (2 fillets, cut into 1cm slices)
- 1 teaspoon paprika (sweet smoked paprika)
- Sea salt
- Freshly ground black pepper
- Parsley (small bunch, roughly chopped)
- Chives (small bunch, finely chopped)
How to Make
-
Step 1: Preheat the oven to 200C.
-
Step 2: Melt half the oil in a heavy based casserole dish over medium-high heat and add the onion and cook for 1 minute, then add the zucchini, eggplant, oregano, thyme and 2 garlic cloves and fry, stirring, for 5 minutes, until the vegetables start to soften.
-
Step 3: Add the puree and pasta and mix to combine and then add the tomatoes and stock and bring quickly to the boil, stirring regularly and then put the lid on and place the dish in the oven.
-
Step 4: Meanwhile, melt the remaining oil in a large frying pan over high heat and add the chicken and remaining garlic, and stir-fry until the chicken is browned and almost cook through and then add the paprika, season with salt and pepper and toss well to combine.
-
Step 5: Remove the casserole dish from the oven and carefully remove the lid and stir in the chicken, replace the lid and bake for another 10 minutes.
-
Step 6: Remove the dish from the oven again, stir through the herbs and serve immediately.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.