LEMON ORZO CHICKEN

Name: LEMON ORZO CHICKEN
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 skin-on, bone-in chicken thighs; salt; 1 fennel bulb, trimmed and bulb roughly chopped; 250g carrots, roughly diced; 1 onion, finely chopped; 10g oregano leaves, roughly chopped; 2 celery sticks, roughly diced; 2 cloves garlic, crushed; olive oil, for frying (if needed); 200g orzo; 600ml chicken stock (made with 1 chicken stock cube); grated zest and juice of 1 lemon; 100g soft cream cheese, garlic and herb; 150g frozen peas; bunch of flat-leaf parsley, leaves roughly chopped; black pepper

4 steps

Prep:10minCook:45min

Updated at: Sat, 07 Oct 2023 05:52:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories920.9 kcal (46%)

Total Fat47.6 g (68%)

Carbs78 g (30%)

Sugars19.4 g (22%)

Protein48.9 g (98%)

Sodium1113.5 mg (56%)

Fiber18.1 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

trimmed and bulb roughly chopped

250gcarrots

roughly diced

1onion

finely chopped

10goregano leaves

for frying, if needed

200gorzo

600mlchicken stock

made with 1 chicken stock cube

1lemon

grated zest and juice of

100gsoft cream cheese

garlic and herb

150gfrozen peas

flat-leaf parsley

leaves roughly chopped

black pepper

Instructions

Step 1

Season the chicken thighs well with salt and pepper. Heat a wide, shallow lidded casserole dish over a low to medium heat and add the chicken, skin side down. Cook for about 15 minutes, until the fat from the chicken is beautifully golden, with crisp skin. Remove the chicken from the dish and set aside.

Step 2

Add the chopped fennel, carrots, onion, oregano, celery and crushed garlic to the pan with a generous pinch of salt and cook the vegetables in the chicken fat, adding a splash of olive oil if needed, for 10 minutes, or until soft and lightly coloured.

Step 3

Stir the orzo into the pan, return the chicken to the pan skin side up, along with the stock, and add the lemon zest and juice. Cover and cook for a further 15 minutes, or until the pasta is cooked.

Step 4

Stir in the cream cheese and peas and cook for a final 5 minutes, then remove from the heat, sprinkle with the chopped parsley and serve.