Break some ‘nduja (spicy salami paste!) into small pieces and fry in a little olive oil for a minute or two,
to release some of the oils, then add chicken thighs cut into bite-sized chunks and fry until golden.
Add a chopped shallot, a crushed clove of garlic, some chopped tomatoes and a cup of orzo. Tip in enough
water to cover, then put a lid on the pan and simmer gently for 20 minutes, until the orzo is cooked and most
of the liquid absorbed. Season and stir in baby spinach leaves until just wilted, then serve in warm bowls.