PHOODIE’S Delicious Roasted Tomato and Garlic Chicken with Risoni 1

I posted this recipe as a video on Instagram (@phoodiegram) and 345, 678 people messaged me for the details! I didn’t realise how much of a hit it was going to be with y’all!!

It was OUTRAGEOUSLY delicious and for that reason, even though this goes against every moral fibre in my body (because I don’t have nice, fancy STEP BY STEP photos of it, like all of my other recipes), I will post the recipe below because YOU DESERVE IT!

Ingredients

4 punnets cherry tomatoes

1.5 – 2 cups olive oil

3 cloves garlic, crushed

salt and pepper

10 chicken thighs

1 cup olive oil

2 cloves garlic, crushed

salt and pepper

500g Risoni pasta

1 – 1.5 litre chicken stock

Method

1) Preheat the oven to 200 deg cel.

2) In the largest baking dish you own, place 2 cups of olive oil….. or more…. depending on the size of your dish. You want the tomatoes to pretty much all be sitting in some oil. The oil should cover the base of the baking dish.

3) Chuck in your (washed and dried) cherry tomatoes, 3 crushed cloves of garlic, salt and pepper and mix around with a wooden spoon. Bang it into the oven.

4) While the tomatoes are roasting in the oven, slap your ten thighs, cup of olive oil, 2 crushed cloves of garlic, and salt and pepper into a large bowl to marinate. Use a wooden spoon to mix everything around and to make sure all of the thighs are coated.

5) After about 25 minutes, (could be a few more – keep an eye on the tomatoes, you want some colour and for them to be soft and properly roasted), pour the chicken thighs and all of whatever is in the bowl (i.e. oil, seasoning, garlic) into the baking tray with the tomatoes. Spread the thighs out so that they are in one layer, not overlapping each other and roast for about 50 minutes.

6) After 50 minutes, open the oven, turn each of the thighs over, and then pour 500g of Risoni into the baking tray. Pour it evenly into the tray, not just into one clump in the corner, and using a wooden spoon, make sure that there isn’t Risoni sitting on top of the chicken thighs. You want the Risoni to be on the base of the pan. Pour into the dish, a litre of chicken stock. You may need more. If you don’t have stock, you can use water but stock has much more flavour! You want to make sure the liquid is generously covering the Risoni and just the tops of the thighs are visible in the liquid.

7) Cook for a further 20-25 minutes, by this time, the liquid should have been absorbed by the Risoni and the Risoni will be cooked.

8) Remove from oven, toss about and serve immediately. This dish is HEAVEN the next day too…. if there is any left!

Any questions? DM me on Insta – @phoodiegram