Season your flour with salt and pepper, then coat your chicken thighs.

Heat some oil in a large pan and fry the chicken until golden on both sides. Take it out and set it aside.

Add the broccoli stems, garlic, and half the lemon (sliced) to the same pan.

If there’s lots of golden goodness stuck on the bottom, add ½ cup of water and give it a good scrape – flavour gold!

Now add your risoni, chicken stock powder, water and milk. Stir it all together.

Layer the broccoli florets on top, then pop the chicken back in.

Cover with a lid and simmer on medium-low for 10 minutes.

Remove the chicken again, stir through chopped parsley and Parmesan until creamy and silky.

Add the chicken back on top, squeeze over the other half of the lemon, and serve!