Name: Mediterranean baked chicken with orzo
Total time: 2700 s
Yield: 4
Ingredients: 1 pack chicken thigh; 1 red onion; 2 clove garlic; 300 gram risoni orzo pasta; 300 millilitre chicken stock; 12 gram fresh sage; 100 gram pitted black hojiblanca olive; 1 pot slow-roasted tomatoes; to taste mixed salad greens

Step 1

Preheat the oven to 200°C/180°C fan. Place a large, heavy-based, ovenproof and flameproof casserole dish over a medium-high heat and add a drizzle of olive oil. Season the chicken (1 pack) , then fry skin-side-down, without moving, until golden and crisp. Flip over and seal the bottoms for a minute, then remove and set aside on a plate.

Step 2

Turn the heat down to medium, then add the onion (1) and fry for 8-10 minutes, until softened. Add the garlic (2 cloves) and fry for 2 minutes, then add the orzo (300 g) and cook, stirring, for 2 minutes.

Step 3

Pour in the chicken stock (300 mL) , then add the whole sage leaves (6 g) , olives (100 g) and tomatoes (1 pot) and bring to a gentle simmer. Nestle in the chicken thighs and transfer to the oven, uncovered. Bake for 30-35 minutes, topping up with more water if it’s getting too dry, until the liquid has evaporated and the orzo is tender.

Step 4

Drizzle with extra virgin olive oil, scatter with the chopped sage (6 g) and serve with a green salad (to taste) .

Mediterranean baked chicken with orzo

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