Slow Cooked Chicken & Tomato Orzo

Another hearty dish created by the talented Stacey Hatfield at Natural Spoonfuls!

Stacey found our nöni™ 6L Rondeau + 33cm Skillet Lid Set to be the perfect kitchen staple for creating this gorgeous slow-cooked winter delight. The nöni™ range is your go-to companion for all liquid boiling, slow cooking and acidic sauces.

Ingredients (serves 4)

• 1 whole free-range chicken
• 6 cups bone broth or vegetable stock
• 3 garlic cloves
• 1 sprig rosemary
• Extra virgin olive oil, drizzled
• 1 onion, diced
• 1 garlic clove, minced
• 10 cherry tomatoes, halved
• 1 cup orzo (or risoni)
• 1/4 cup tomato paste
• 2 tsp fresh rosemary, chopped
• 1/2 tsp chilli flakes
• 1/4 tsp salt
• Pinch of pepper
• 2 handfuls spinach
• Parmesan cheese, grated to serve

Method

1. Add whole chicken, bone broth, garlic cloves and rosemary to the pan. Bring to a boil, reduce to a simmer and cover with the lid. Cook for 1.5 hours. Remove chicken, shred and set aside — discard bones. Strain the broth liquid and set aside, adding water to make 3 cups total.
2. Give the pan a quick wipe, heat over medium, and add olive oil. Add onion and garlic and cook until softened.
3. Add the 3 cups of retained broth, cherry tomatoes, orzo, tomato paste, rosemary, chilli flakes, salt and pepper.
4. Cook for 8–12 minutes or until the liquid has absorbed and orzo is cooked, stirring periodically so the orzo doesn't stick.
5. Add shredded chicken and spinach, stir through and remove from heat once spinach has wilted.
6. Serve with grated parmesan cheese.

Full recipe and images provided by Stacey Hatfield at Natural Spoonfuls.