The original ‘Marry Me Chicken’ recipe is made with chicken breast and gets its name because it was reportedly so good, it sparked a proposal. We can’t guarantee that, but we do guarantee a top-notch plate of food.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
27 mins
Total Time:
52 mins
Cal/Serv:
832
Ingredients
400g
chicken mince
50g
fresh breadcrumbs
50g
sundried tomatoes in oil, drained and finely chopped
1
garlic clove, crushed
1
medium egg
50g
Parmesan, finely grated
11/2Tbsp.
olive oil
1
onion, finely chopped
1Tbsp.
tomato purée
2
x 400g tins plum tomatoes
300g
orzo
150ml
double cream
Small handful basil, coriander or parsley leaves, roughly chopped
Directions
Step 1 In a large bowl, mix the chicken, breadcrumbs, sundried tomatoes, garlic, egg, 25g Parmesan and plenty of seasoning. Divide and roll into 20 meatballs.
Step 2Heat 1tbsp oil in a large non-stick frying pan over medium-high heat. Add meatballs and fry, turning regularly, until golden, about 8min. Remove to a plate.
Step 3Add remaining 1/2tbsp oil and the onions to the meatball pan and fry until softened, about 10min. Stir in the tomato purée, cook for 1min. Add tinned tomatoes with some seasoning and bubble for 3min, stirring to break up tomatoes.
Step 4Meanwhile, cook orzo in a pan of boiling salted water according to the pack instructions.
Step 5Stir the cream and remaining 25g Parmesan into the tomato sauce; check seasoning. Add the meatballs to the sauce and simmer for 5min, until cooked through.
Step 6Drain orzo; serve with meatballs and sauce, with herbs sprinkled over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
