Chargrilled Half-Chicken & Chorizo Risoni
with Balsamic Pear & Fetta Salad
Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Aussie-spiced chicken is the epitome of a great Aussie BBQ and when served with a tasty chorizo risoni and fetta salad, how could anyone resist?
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
half chicken
1
pear
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 bag
soffritto mix
1 packet
garlic paste
1 packet
risoni
(Contains Gluten, Wheat;)
½ packet
tomato paste
1 bag
salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
parsley
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Aussie spice blend
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
2.5 cup
water
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat BBQ to high heat. In a small bowl, combine Aussie spice blend and a drizzle of olive oil. Season half chicken with a good pinch of salt and pepper. • When BBQ is hot, grill chicken, skin-side down first, with lid down (or foil), until charred and cooked through (when it's no longer pink inside), 10-15 minutes each side. • Remove chicken from grill. Brush over Aussie seasoning mixture and return to grill, turning, until fragrant 1-2 minutes.Transfer to a plate, cover to keep warm. Set aside to rest for 5-10 minutes.
No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add half chicken skin side down and cook until browned, 4-5 minutes each side. Transfer chicken to a lined oven tray, brush over Aussie seasoning mixture and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
• Meanwhile, thinly slice pear into wedges. Slice lemon into wedges. • Roughly chop roasted almonds and chorizo.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo and soffritto mix, until softened and golden, 6-8 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.
• To chorizo, add risoni, tomato paste (see ingredients) and Nan's special seasoning and cook, stirring, until coated and fragrant, 1 minute. • Stir in the water and brown sugar. Bring to the boil, then reduce heat to medium. • Simmer, stirring occasionally, until liquid is absorbed and risoni is 'al dente', 12-18 minutes. • Add a generous squeeze of lemon juice, stirring to coat.
• When chicken is resting, in a medium bowl, combine pear, salad leaves and a drizzle of balsamic vinaigrette dressing. Toss to combine.
• Cut chargrilled chicken in half. • Bring chargrilled chicken, chorizo tomato risoni and balsamic pear salad to table to serve. • Sprinkle almonds and crumble fetta over salad. • Top chicken with any resting juices. Tear over parsley. Serve with garlic aioli and any remaining lemon wedges. Enjoy!
