Name: Tomato baked drumsticks with risoni
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 1/3 cup vegetable or olive oil; 1 tablespoon rosemary, finely chopped; 4 clove garlic, crushed; 12 small chicken drumsticks, skin removed, scored; 8 roma tomatoes, quartered lengthwise; 1 leek, pale section only, thinly sliced; 2 small chicken stock cubes; 3/4 cup risoni; 1/2 cup small basil leaves; mixed salad, to serve

Tomato baked drumsticks with risoni

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Serves 4

Prep

10M

Cook

55M

Total

1H 5M

Ingredients

1/3 cup vegetable or olive oil

1 tablespoon rosemary, finely chopped

4 clove garlic, crushed

12 small chicken drumsticks, skin removed, scored

8 roma tomatoes, quartered lengthwise

1 leek, pale section only, thinly sliced

2 small chicken stock cubes

3/4 cup risoni

1/2 cup small basil leaves

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Grease a heavy-based 30 x 20cm (base measurement) ovenproof dish.

2.Combine half the oil, rosemary and garlic in a bowl. Season. Rub oil mixture evenly over chicken. Transfer chicken to prepared dish.

3.Add tomato and leek to dish. Drizzle with remaining oil. Season. Cover with foil. Bake for 40 minutes or until chicken is cooked. Remove foil.

4.Dissolve crumbled stock cubes in 2 cups boiling water. Combine with risoni. Pour risoni mixture into base of dish with chicken. Stir to coat in dish juices.

5.Bake for 12 minutes or until risoni and chicken are cooked. Sprinkle with basil. Serve with salad.

Risoni is small rice-shaped pasta available from the pasta aisle.
Note

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Ingredients

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