Beetroot and two cheese chicken orzo

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot.

3. 3

   Use a food processor to grate the beetroot and set aside.

4. 4

   Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside.

5. 5

   Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25-30 minutes.

6. 6

   Remove the lid and bake for another 10 minutes.

7. 7

   To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden.

8. 8

   To make the Parmesan crisps, place 4 x 8-10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3-4 minutes, until crisp and golden.

9. 9

   Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.