One-Pot Chicken Risoni with Crispy Salami

Step 1: Mix the chicken spice mix ingredients in a small bowl, then sprinkle the mixture over both sides of the chicken.

Step 2: Heat the oil in a large non-stick pan over medium-high heat. Add the salami and cook for 2 minutes, stirring constantly, until crispy and golden. Use a slotted spoon to transfer it to a paper-towel-lined bowl, leaving the salami fat in the pan.

Step 3: In the same pan, cook the chicken for 3 minutes on each side, until dark golden and just cooked through, with an internal temperature of 67°C / 153°F. Transfer it to a plate and cover loosely with foil to keep warm.

Step 4: Keep the pan over medium-high heat. Cook the garlic and onion for 1 1/2 minutes, until the onion is translucent. Add the wine and simmer rapidly for a couple of minutes, until mostly evaporated, stirring to dissolve the browned bits from the base of the pan into the wine.

Step 5: Add the tomato paste and stir for 1 minute to cook out its raw flavour. Add the risoni and stir to coat it in the tomato paste. Add the chickpeas, chicken stock, salt and pepper.

Step 6: Bring to a simmer and cook for 8 minutes, stirring every minute or so, until the risoni is almost cooked. As the mixture thickens, lower the heat to medium so the base does not catch.

Step 7: Add the cream, Parmesan, spinach and sun-dried tomatoes, if using. Stir until the spinach wilts, then remove the pan from the heat. The risoni should be tender and loose; if it is still firm, add a splash of hot water and continue cooking.

Step 8: Cut the chicken into thick slices. If it has cooled too much, place it on top of the risoni for 30 seconds to warm through. Spoon the risoni into bowls, top with the chicken, crispy salami, Parmesan and basil, if using.