Ingredients
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2 teaspoons sesame oil
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125 g shallots (golden, 4 small, peeled and thinly sliced)
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20 g gingerroot (grated)
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2 garlic cloves (finely chopped)
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400 g chicken breasts (boneless, skinless)
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salt and pepper
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250 g orzo pasta
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1 1/2 teaspoons smoked paprika
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600 ml chicken stock (homemade or low salt)
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225 -250 g prawns (cooked small)
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1/4 cup lemon juice (fresh)
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3 teaspoons soy sauce
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1/3 cup coriander leaves (chopped plus extra to garnish)
Instructions
- Cut chicken into 2cm-3cm dice.
- Heat sesame oil in deep frying pan over medium heat.
- Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
- Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
- Add orzo and stir to coat with oil and let it start to absorb flavours.
- Season with paprika and cover ingredients with stock (you may not need all at once).
- Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
- When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
- Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
- Stir through the chopped coriander and serve scattered with extra leaves.