Ingredients

• 4 x Chicken Cutlets, bone in, skin on. Patted dry

• 1 x Medium/large red onion, diced

• 3 x Garlic cloves, finely diced

• 2 x Tablespoons unsalted butter

• Olive oil

• 1 x Medium Zucchini, sliced

• 1 x Teaspoon freshly ground star anise

• 1 x Teaspoons ground allspice

• 1 x Teaspoons cinnamon, ground.

• 1 x Tablespoon fresh ginger, finely grated

• 1/2 x Cup dry white wine

• 250g x Risoni pasta

• 2 x Cups best homemade chicken stock - see note

• Black pepper, ground to your taste

• 1 x Tablespoon lemon zest

• 2 x Teaspoons sumac - for sprinkle before placing in oven

Preparation

In a medium hot pan, suitable for the oven (refer note) add olive oil and a little butter then lightly dust the chicken cutlets with plain flour and fully brown on all sides then set aside.

Now in the same pan add the onion and garlic, adding extra olive oil if needed and stir to fully caramelise - about 15 minutes. Take care not to burn the garlic.

Then add the wine and allow to reduce - 2 minutes. Now add the spices (except the sumac) fresh ginger, black pepper and one cup of the stock and gently stir.

Next add the risoni, stir then slowly add the other half of the stock, stirring constantly, letting the risoni absorb the stock and the pan flavours. Add a little water if the risoni starts to stick - continue to stir until the risoni is tender then add the lemon zest and stir to blend.

Next return the chicken to the dish placing the chicken on top of the risoni and sprinkle the sumac and fennel seeds over the chicken. Bake in a moderate oven for 35 minutes until the chicken is firm.

Important: The best home made chicken stock is important. Avoid the salt laden cardboard supermarket stocks.

Should your pan not be suitable for the oven simply transfer the risoni to an oven proof baking dish and add the chicken, sumac and fennel seeds.

Comments: This recipe works nicely without added salt, however, if you prefer add a small amount of salt to your diet.