Denise says:
- Chicken dinner always goes down well in my household especially on a Yom Tov.
- In this recipe, the chicken thighs are nestled into a boldly seasoned orzo pasta. I have chosen to cook this on the hob but you could equally cook covered in the oven – the main thing is to use one pot, to marry up the rich flavours and minimise washing up!
- Preparation Time: 15 minutes plus 10 minutes marinating (or marinate overnight)
- Cooking Time: Approx 55 minutes
- Serves: 4 people
Ingredients:
- 8 skin on chicken thighs
- 1 teaspoon smoked paprika
- 1 tablespoon ground coriander
- 2 tablespoons soy sauce
- 3 cloves garlic – finely minced
- 2 tablespoons olive oil
- ~
- 1 red onion – peeled and sliced
- 3 cloves garlic – peeled and finely chopped
- 2 large tomatoes – roughly chopped
- 1 lemon – sliced
- 300g orzo
- 450ml chicken stock
- Garnish: Sprigs of parsley
Method
- Season the chicken with the paprika, coriander, soy sauce, garlic and olive oil. Massage well and leave to marinate for 10 minutes or overnight if time permits!
- In a large, deep, frying pan, turn the heat to medium hight and add the chicken, skin side facing down. Pan fry for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside.
- In the same pan, add the onions, garlic and tomatoes. Sauté for 2-3 minutes. Add the lemon, orzo, chicken stock and return the chicken thighs.
- Simmer covered for 45 minutes or until all the liquid has been absorbed and the chicken is cooked through, and the juices are clear.