Japanese Chicken Tacos, served with slaw


  • 2 tbs canola oil
  • 1.8 kg chicken
  • 1 brown onion finely chopped
  • 3 garlic cloves crushed
  • 1 tbs lemon rind, finely grated
  • 2 cubes OXO Chicken Stock
  • 340 g marinated artichokes drained quartered
  • 1/2 cup dry white wine
  • 500 g risoni
  • 2 tbs fresh oregano finely chopped
  • 1 cup kalamata olives seeded
  • 1 tbs lemon rind *extra
  • 1/4 cup lemon juice


  1. Heat half of the oil in a saucepan and cook chicken in batches until browned.
  2. Heat remaining oil in same pan and cook onion and garlic, stirring, until onion softens.
  3. Add rind, OXO stock, artichokes and wine, and bring to the boil.
  4. Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through.
  5. Cook risoni in a large saucepan of boiling water, uncovered, until just tender, and drain.
  6. Remove chicken from pan, and stir oregano, olives, extra rind and juice into sauce.

To serve

Serve chicken with sauce over risoni.