Chicken with Lemon and Orzo (pasta)

Do you hate washing dishes? me too.  What I do love are simple one pot recipes that you can throw in the oven and forget about.

Orzo before it’s cooked

If you haven’t come across orzo before, its a type of pasta that looks like big fat grain of rice.  I discovered it by accident ages ago when I wasn’t concentrating in the supermarket and thought it was rice.  It’s fantastic in soups and stews because it’s smaller than other pastas, but you can treat it like normal pasta.

Topped with lemon slices and herbs before going in the oven.

You can tweak this dish to suit what you have in the fridge.  I used thyme and dill because I had some in my window box, but use what herbs you like.  The thyme, dill and lemon gives it a really nice flavour that reminds me of Greek dishes.

Ingredients

1 large, or 2 small chicken thighs per person (I use ones with skins on and on the bone but boneless ones are fine too)

2 Carrots

1 Leek

2 Stalks of celery

350 Grams Orzo (dry weight)

800 ml Chicken or vegetable stock

2 Lemons (juice of one lemon, and the other sliced)

2 Tbsp Herbs (I used dill and thyme)

Method

  1. Preheat your oven to 180 degrees, and heat an oven proof dish on your stove top before adding the chicken thighs
  2. Seal the chicken on each side, and then remove the thighs and set to one side.
  3. Add the vegetables (chopped into 2cm chunks) to the pan (if using skinless thighs, add a tablespoon of oil to the pan) and fry gently for 5 minutes.  Check for seasoning and add salt and pepper if needed
  4. Add the orzo, lemon juice and stock to the pan and stir well to make sure any delicious chicken brown bits from the bottom of the pan are stirred into the stock
  5. Place the chicken back into the dish and top with the slices of lemon and herbs.
  6. Cover the dish and place in the oven for 30-40 minutes

Burrito Bowl Chicken

I love the flavours in a burrito bowl, and knocked this up one evening when I was craving some Tex Mex. You can adjust the chilli depending on how much heat you like.

This is full of great colours and flavours, and loads of protein. For vegetarians, this is also a super tasty meal without the chicken.

I topped this with some grated cheese, but it would also be fantastic topped with some avocado or sour cream (or all three if you’re straying into pure filth territory).

This is also a one pot dish, so less washing up is a win win.

Ingredients

Chicken thighs (8 small or 4 large)

1 Onion (sliced)

1 Red pepper (sliced)

400 Gram Tin of black beans

100 Gram Sweetcorn (I used frozen)

1 Tsp Smoked paprika

1 Tsp Chilli powder

1Tsp Cumin

1 Tsp Salt

2 Cloves of garlic (minced)

500ml Passata

300 Grams Rice (I like basmati)

Handful of chopped coriander (optional)

Method

  1. Heat a large flat bottomed pan (you will need one with a lid or that you can cover)
  2. Add the chicken thighs (skin side down first), cook until brown, turn and seal the other side
  3. Add the onion and peppers and cook for another 5-10 minutes
  4. Add the spices, garlic, corn and rice to the pan and stir well
  5. Add the passata and a little water, cover with a lid and simmer for 5-10 minutes
  6. Stir the mixture adding more water if it needs it (the rice should absorb all the liquid, so if the rice still isn’t cooked keep adding water (a little at a time, until its absorbed and the rice is cooked)
  7. Stir in the coriander if you’re using it (I know some people detest it, so please yourself). Serve in bowls with your favourite topping or just as it is