Description
Discover how to make a delicious Mediterranean Chicken Orzo dish that’s bursting with flavor and perfect for any meal. Get the recipe here!
Ingredients
- – 2 pounds (908g) boneless skinless chicken thighs
- – salt and pepper to taste
- – 4 tablespoons (60ml) vegetable oil
- – 1 large onion, diced
- – 6 cloves garlic, minced
- – 1 teaspoon (5 ml) crushed hot red pepper flakes
- – 1 1/2 pounds (680g) cherry tomatoes, halved
- – 1 pound (454g) orzo
- – 3 1/2 cups (840ml) low-sodium chicken stock
- – 1 tablespoon (22g) honey
- – 1 tablespoon (15 ml) dried greek oregano
- – 2 tablespoons (30ml) lemon juice
- – 1/2 cup (70g) green olives, pitted, rinsed, and chopped
- – 1/2 cup (57g) crumbled feta
- – 1/2 cup (120 ml) minced flat-leaf Italian parsley
Instructions
- Dry the chicken thighs thoroughly with paper towels and sprinkle both sides with salt and pepper.
- Warm a large skillet over medium heat and pour in the vegetable oil. When the oil is hot, place the chicken thighs in the skillet and cook for about 4-5 minutes on each side until they are nicely browned. Transfer the chicken to a plate and cover loosely with foil.
- Introduce the diced onion to the pan with a little salt. Cook until the onion becomes soft and clear, which should take around 5-7 minutes. Then, incorporate the minced garlic and sauté for an additional 1-2 minutes until aromatic. Add the crushed red pepper flakes and halved cherry tomatoes, cooking for 2 minutes or until the tomatoes start to burst open.
- Stir in the orzo, ensuring it is well-coated with the oil. Let the orzo toast for 3 minutes, then pour in the chicken stock, honey, and dried oregano. Allow the mixture to come to a boil. Once boiling, reduce the heat to low and tuck the chicken pieces back into the orzo. Cover the pan and cook until the orzo is soft and most of the liquid is absorbed, about 12-15 minutes.
- Remove the lid and stir in the chopped green olives and lemon juice. Take the pan off the heat and fold in the chopped parsley and crumbled feta. If the orzo appears too dry, add a little more chicken stock and vegetable oil as needed. Taste and adjust the seasoning with additional salt and pepper if necessary. Enjoy your meal!
Notes
- Marinate chicken thighs in a lemon juice, olive oil, and dried oregano mixture for 30 minutes before cooking for enhanced flavor.
- Sprinkle chopped sun-dried tomatoes over the dish before serving to give it a Mediterranean touch.
- Stir in Greek yogurt at the end of cooking for a creamier texture. Garnish with fresh basil leaves for a burst of color and freshness.
