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Serves 4


300g orzo 

1kg Romared roma tomatoes

1 small courgette

1 yellow pepper

1 orange pepper

2 garlic cloves

1 spring onion

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp cinnamon

300g chicken mince

1 tbsp rapeseed oil

1 chicken stock cube

2 tbsp of fresh parsley

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Blanch, skin and chop the tomatoes. Finely chop the garlic and spring onion and fry in 1 tbsp of rapeseed oil. Add the chicken and bake until cooked through. 

Meanwhile, cook the orzo in a separate pot until al dente and set aside.

Finely chop the courgette and peppers. Add to the meat and give it a good stir. Add 300ml of recently boiled water along with 1 chicken stock cube (or fresh stock). Leave to simmer for 10-15 minutes until the liquid is nearly gone. Add the tomatoes and herbs. 

Mix the cooked orzo with the sauce and transfer to an ovenproof dish. Roast in the oven for 20mins at 180C. Serve with fresh parsley. 

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