One-pot chicken orzo bake
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 2 cloves garlic, peeled and finely sliced
- 2 tbsps olive oil
- 6-8 chicken thighs (bone in, skin on)
- 1 red onion, peeled and finely sliced
- 1 tsp dried thyme or rosemary
- 1 tsp chilli flakes
- 2 x 400g cans cherry tomatoes
- 2 tsps balsamic vinegar
- 10-15 kalamata black olives
- 2 tbsps capers, rinsed
- 250-300g orzo pasta
- 250ml hot chicken stock
To serve
- Handful fresh parsley
- Green salad
Method
- STEP 1
Preheat oven to 200°C/180°C Fan. Using a flameproof casserole dish or frying pan over a medium heat, fry the garlic slices in a splash of olive oil, turning over frequently until the slices are light brown on both sides. Set aside.
- STEP 2
Add another splash of oil, season the chicken and brown. Transfer to oven for 20mins until skin is golden. Transfer chicken to a plate.
- STEP 3
Fry the onion gently in a splash of oil until soft, stirring frequently. Add the herbs, chilli flakes, tomatoes, vinegar, olives and capers, and bring to the boil. Add the stock, then stir in the orzo for 30secs. Check for seasoning.
- STEP 4
Nestle the chicken back in the dish, skin side up. Bake for another 20mins. Remove and leave for 5mins to rest. Scatter with parsley and the garlic slices and serve with a green salad.
