How To Cook One Pot Chicken With Orzo

Name: How To Cook One Pot Chicken With Orzo
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 free range chicken legs skin scored; 300g orzo; 400g chicken stock; 400g passata (Mutti is my brand of choice); 2 onions finely diced; 2 garlic cloves, finely sliced; 300g roasted red pepper cut into thin strips; 4 tbsp olive oil; 2 tsp. dried oregano; 2 tsp. Smoked paprika; Pinch saffron soaked in a little hot water; 1 unwaxed lemon zest & juice; Sea salt & cracked black pepper to taste; Feta cheese crumbled & Kalamata black olives to garnish; Small bunch parsley chopped

10 mins
1 hour
easy
4

Recipe by

Jeff Baker

Ingredients

4 free range chicken legs skin scored
300g orzo
400g chicken stock
400g passata (Mutti is my brand of choice)
2 onions finely diced
2 garlic cloves, finely sliced
300g roasted red pepper cut into thin strips
4 tbsp olive oil
2 tsp. dried oregano
2 tsp. Smoked paprika
Pinch saffron soaked in a little hot water
1 unwaxed lemon zest & juice
Sea salt & cracked black pepper to taste
Feta cheese crumbled & Kalamata black olives to garnish
Small bunch parsley chopped

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Introduction

A tasty family meal with little washing up & big Mediterranean flavours, highlighting the Greek speciality orzo pasta, which resembles rice. Other chicken cuts can be used for a great lunch or evening meal.

Method

Preheat the oven to 200°C/180°C Fan/Gas 6.
Season the chicken with paprika, oregano, salt & pepper & massage with olive oil.
Roast the chicken in a casserole dish for 20 minutes skin side up then remove from the dish & keep warm.
In the same dish, soften the onions & garlic for 5 minutes, add the saffron, passata & stock then bring to a simmer, add the orzo, red peppers, lemon peel & juice.
Sit the chicken on the top skin side up & place back in the oven uncovered for 40 minutes, until the orzo has puffed up & the chicken fully cooked.
Remove the tray from the oven & serve straight away.