Greek Chicken and Orzo
This one pan dinner of chicken and orzo cooked in delicious Greek flavours is a great time saver for busy nights.
Ingredients
- 1 tsbp olive oil
- 4 chicken legs
- salt and pepper
- 1 onion
- 2 bay leaves
- 2 cinnamon sticks
- 2 cloves garlic pressed
- 1 tsp dried oregano
- 1 red pepper sliced
- 400g/14oz canned tomatoes chopped
- 500 ml/2 cups chicken stock divided
- 1-2 tsp salt
- 300g/1 ½ cups orzo
- 280g/1 cup jarred marinated or frozen artichokes drained if using marinated artichokes
- 80g/1/2 cup feta cheese
Instructions
- Preheat the oven to 180C/350F. Heat the olive oil in a large pan, which could be used in an oven later, and brown the chicken legs seasoned with salt and pepper until golden but not cooked all the way through. Remove the chicken to a separate plate.
- To the same pan add the chopped onion, bay leaves, cinnamon sticks and cook over low heat for 5 minutes, then add pressed garlic, sliced red pepper and dried oregano and cook for 2-3 minutes longer. Then add in chopped tomatoes and half of the chicken stock with a pinch of salt, stir to combine and bring to a boil. Place the chicken legs on top of the sauce, cover with a lid or aluminium foil and put in the preheated oven for 20 minutes.
- Take the pan out of the oven, uncover and remove the chicken legs to a separate plate. To the sauce add the remaining chicken stock, orzo and artichokes, stir, then bring the chicken back to the pan, cover and cook for 20 minutes longer. Then uncover and cook for 15 minutes giving the chicken legs some time to develop crispy skin. You might still have some liquid by the end of the cooking time but it will get absorbed by the orzo in 10 minutes or so. Serve topped with feta cheese.
Nutrition
Calories: 723kcalCarbohydrates: 76gProtein: 39gFat: 29gSaturated Fat: 9gTrans Fat: 1gCholesterol: 140mgSodium: 1258mgPotassium: 988mgFiber: 7gSugar: 12gVitamin A: 1473IUVitamin C: 53mgCalcium: 197mgIron: 4mg
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