One Pot Mediterranean Chicken with Orzo
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One Pot Mediterranean Chicken with Orzo
Recipe by Magdalena Roze
Serves: 4
Ingredients
2 tablespoons Squeaky Gate Olive oil
500g chicken thighs
4 garlic cloves, crushed
1 onion, peeled and diced
2 teaspoons sweet paprika
2 teaspoons oregano
1 teaspoon thyme
1-2 tomatoes, roughly chopped OR 1 punnet cherry tomatoes
1/2 cup olives, kalamata or green
Zest of a lemon (reserve lemon to season when serving)
1 ½ cups orzo
3 cups Chicken Bone Broth
100g feta cheese
To serve: options include Handful chopped parsley, mint, squeeze of lemon, roasted pine nuts.
METHOD
Heat olive oil in a medium to large pot. Add the chicken thighs and fry until golden on both sides, then set aside. The chicken doesn’t need to cook through, we’re just giving it some colour.
In the same pot, sauté the garlic and onion for 2 minutes until soft and fragrant. Add the spices and stir for another minute or so.
Toss in the tomatoes, olives and zest and stir through for another minute or so. Now pop in the rice until it’s mixed through and evenly coated.
Finally, add the chicken bone broth making sure that all the chicken is covered.
Bring to the boil and then reduce to low heat. Place the lid on slightly ajar, and cook for around 20 minutes until all the liquid is almost absorbed.
Turn off the heat, place the lid on, allow it to steam for another 10 minutes or until completely cooked.
To serve, jazz it up with fresh herbs like mint and parsley. For adults, you can pimp it up further with a squeeze of lemon, olive oil and sea salt. You could even add roasted pine nuts!
