Recipe Of The Week – Garlic Chicken with Mediterranean Veg & Orzo

Recipe Of The Week – Garlic Chicken with Mediterranean Veg & Orzo

Our garlic chicken with mediterranean veg & orzo recipe can be altered to whatever veggies you have to hand. We have chosen more Mediterranean flavours, but feel free to get experimental with the veggie choice and sauce flavours.

To make this recipe vegetarian: Omit the chicken and add more veg, replace with tofu or top with a couple of slices of halloumi.

Serves 4

Ingredients

• 1 tsp olive oil
• 4 bone-in chicken thighs, skin removed
• 1 garlic clove, minced
• 1 onion, finely chopped
• 2 bell peppers, cut into chunks
• 1 courgette, sliced
• 1 tsp fennel seeds
• 200g orzo
• 600ml chicken or vegetable stock
• 8 mushrooms, diced
• 2 handfuls green beans
• 2 handfuls cherry tomatoes
• 1 lemon, cut into wedges to serve
• Pinch of crumbled feta, to serve (optional)

Method

1. Pour the olive oil into a deep frying pan and put over a high heat
2. Season the chicken with salt and pepper and add to the pan along with the garlic
3. Cook for 8-10 minutes before turning and cooking for another 5 minutes
4. Remove the chicken from the pan and set aside
5. Drain any fat from the pan apart from approximately 1 tsp worth
6. Reduce the heat to medium before adding the fennel seeds, onion, peppers and courgette
7. Cook for approximately 10 minutes, stirring occasionally to ensure it doesn’t stick to the pan
8. Add the orzo and chicken into the pan before bringing to the boil, once boiling, reduce the temperature and allow to simmer for 25 minutes
9. When there is 10 minutes left, add the mushrooms, green beans and cherry tomatoes until softened
10. Stir occasionally to ensure nothing is catching on the bottom of the pan
11. Once the chicken is cooked through, serve immediately with a squeeze of lemon, crumbled feta (optional) and freshly ground black pepper