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Chicken Polpette with Saffron Orzo

Chicken Polpette with Saffron Orzo

For the Chicken Polpette:

2 Mahy Farms chicken breasts, skin off, minced
½ pkt Sabato parmigiano herb breadcrumbs
1 Tbsp Italian parsley, chopped
zest of half a lemon
1 free-range egg
Sea salt and freshly ground black pepper

In a large bowl combine the minced chicken with the breadcrumbs, parsley, zest and egg. Season with salt and pepper. Mix until well combined. Wet your hands and roll the mixture into walnut sized balls. Place on a plate, cover and refrigerate until required.

For the Saffron Orzo:

1 L Sabato chicken stock
80g Lewis Road Creamery butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
300g Rustichella Orzo
pinch Gohar saffron
2 Tbsp fresh oregano, roughly chopped
1 Tbsp Salvagno pitted olives (optional)
Iblea sea salt and freshly ground black pepper

Heat the stock in a saucepan and keep at a simmer.

Melt half of the butter in a saucepan. Add the shallots and garlic and cook over a medium heat until soft. Add the orzo and stir well to coat. Add the saffron then a ladle of hot stock, stirring until the liquid has been absorbed. Repeat until all the stock has been used and the pasta is creamy and cooked to al dente. Remove from the heat and stir in the remaining butter, oregano and olives.

In a medium hot pan, sauté the chicken polpette until golden brown all over and cooked through.

Serve the orzo topped with a few polpette and a grating of fresh Parmigiano Reggiano if desired. 


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