Quite often I feel like “Comfort Food”. I am in my kitchen on a warm winter’s afternoon with the sun streaming in the window. I know it will be cold in a few hours and my family will be home and will be hungry. This is when I make a meal that reminds me of something my mother served to me when I was young. Something with fresh healthy produce and simple but hearty to eat.

Recipe

Ingredients

organic, free range chicken breast

• 1 can of crushed tomatoes

• 2 cups of chicken stock

• 1 preserved lemon

• 2 tablespoons of lemon juice

• 1 finely diced oinion

• 1 small anchovy

• two garlic cloves diced

• two tablespoons of olive oil

• 1 1/2 cups of risoni (a small rice shaped pasta)

• 1 cup fresh of frozen peas • small buch of basil

• parmesan cheese  and basil leaves to garnish

Method

In a bowl place trimmed chicken breast  with preserved lemon, garlic and oil and leave to marinade for at least four hours. In another large saucepan sauté onion and garlic  in olive oil until onions are soft.  Add the small anchovy and break up with wooden spoon as you stir. To this add 1 can of crushed tomatoes, and stir occasionally.

Then add salt and pepper to taste. Add the risoni then add 2 cups of chicken stock and keep lightly simmering. As the stock and tomatoes are absorbed by the risoni you might need to add more stock or some water. Add peas a few minutes before serving.

Keep stirring the mixture otherwise it might stick to the pan. After the chicken has marinaded, fry in olive oil discarding the preserved lemon. When each piece is cooked through and has a lovely colour, squeeze a little lemon juice on top.

To assemble, place generous portions of risoni mixture into a shallow bowl and top with a piece of chicken breast, garnish with basil leaves and a sprinkling of parmesan cheese.

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