This one pot wonder makes clearing up a dream, and it doesn’t taste half bad either! I serve the unctuous orzo cooked in stock with the lovely chicken juices with a crispy leaves so I feel like this warm and lovely dish is practically a salad…
Recipe (Serves 2)
- 2 chicken thighs
- Zest and juice of 1 lemon
- 2 Tbsp Vegetable oil
- 2 cloves of Garlic crushed
- 200g of orzo pasta
- 1 Chicken stock pot
- 300ml of hot water
- 1 small bunch of parsley
- 50g Feta style cheese
- Salt & Pepper
- Salad leaves and vegetables
- While you heat the vegetable oil in a frying pan, sprinkle the zest over chicken thighs adding salt and pepper to taste, then when the oil is hot, brown both sides of the chicken in the pan (this should take about 5 mins per side). Remove chicken to a clean plate
- Pour away some of the excess oil and sauté the garlic in the remainder for a few seconds before adding the stock pot and water, stirring to dislodge the chicken bits from the pan.
- Add the orzo, lemon juice and half the chopped parsley, and stir bringing back to the boil.
- Reduce the heat to maintain a simmer and add a close fitting lid (or cover with foil if your pan doesn’t have one) for 10-12 minutes. Check to see that it isn’t drying out halfway through the time and add a little water at this point if you are worried. The orzo should ooze at the end so a little extra liquid won’t matter.
- Meanwhile, prepare a side salad and serve with remainder of the parsley and the crumbled feta with the salad on the side.
What is Orzo??
Orzo or Risoni is a rice shaped pasta which is now fairly widely available – if your supermarket doesn’t stock it (shame on them!) try your local deli or substitute with any small pasta or actual rice.
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