Sorrento lemon & chicken one-pot
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We cook the orzo here for longer than usual so it absorbs the flavours, becoming unctuous and totally delicious.
Serves: 4
Prep Time: 5 minutes
Cooking Time: 1 hour 15 minutes
Source: Waitrose
Ingredients:
8 skin-on, bone-in chicken thighs
1 tbsp sea salt flakes
1 Sorrento lemon, sliced
1 onion, sliced
3 clove/s garlic, sliced
300g orzo
200g Tenderstem broccoli
+ we think we need to add chicken stock and/or paprika 1tsp and/or oregano 2 tps (to be trialled)
Method:
Preheat the oven to 200ºC, gas mark 6; heat a large, ovenproof, lidded frying pan over a medium-low heat. Season the chicken all over with the salt and some freshly ground black pepper, then put in the pan, skin-side down. Slowly cook for 15-20 minutes, until the skin crisps up and turns golden brown. Transfer with tongs to a plate, skin-side up.
Add the lemon slices, onion and garlic to the pan and mix well to combine. Sauté for 5 minutes, (add paprika and oregano, stir and saute for 2 minutes) then add the orzo and mix well again; cook for 2 minutes.
Bring a kettle to the boil. Return the chicken thighs to the pan, tucking them in between the orzo and vegetables. Pour over 450ml just-boiled water (this could be chicken stock instead), cover and transfer to the oven for 35 minutes. Scatter over the broccoli and cook for a further 10 minutes, covered, until the broccoli is just tender and the chicken is cooked through, with no pink meat remaining and the juices run clear.