Greek Style Chicken with Risoni & Green Olive Tapenade
  • Prep time: 30 minutes
  • Calories: 720
The simple addition of some oregano and lemon transform this chicken, and gives it a great Greek flavour. Add a topping of tapenade—a briny, punchy paste made with green olives. For a simple, flavourful side, you'll serve your pasta with some crunchy green beans, asparagus and smooth fetta - Delish!
  • 3 of Chicken Thighs (skinless)
  • 150 g of Green Beans
  • 180 g of Risoni
  • 50 g of Danish Fetta
  • 1 of Lemon
  • 1 Tsp of Dried Oregano
  • 50 g of Green Olives (pitted)
  • 1 of Garlic Clove
  • 3 Tbsp of Sour Cream
  • 150 g of Asparagus

Prepare Chicken:

Preheat oven to 180°C. Bring a pot of salted water to the boil. Pat dry chicken with paper towel and place in an ovenproof dish. Sprinkle over oregano. Season with salt, pepper and a little olive oil. Cook in the oven for 20 - 25 minutes.

Cook Risoni & Greens:

Top and tail the green beans and cut in half. Cut woody ends off the asparagus and cut into 3 cm pieces. When the water is boiling, add the risoni and cook 7-9 minutes, or until al dente. After 5 minutes, add the green beans and asparagus. Drain pasta and greens thoroughly and return to the pot. Drizzle with a little olive oil and cover to keep warm.

Prepare Tapenade:

Zest the lemon and cut into wedges. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste . To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 TBS of olive oil, and as much of the garlic as you’d like. Season with salt and pepper to taste.

Mix Pasta:

Add sour cream and crumbled fetta to the risoni, asparagus and beans. Season with salt and pepper. Reheat for a couple of minutes if needed.

You Plate It:

Squeeze some lemon juice over the cooked chicken and slice. Divide risoni between plates. Top with sliced chicken and olive tapenade - Enjoy!