Chicken and orzo bake recipe

This one-pot dish is full of delectable vegetables and warming flavors, making it ideal for feeding the entire family on a tight budget. Orzo is a fantastic alternative to common pasta varieties, and it tastes even better when served with the meat on the bone. This will quickly become a restaurant favorite!

• Serves 4
• 5 mins to prepare and 50 mins to cook.
• 459 calories / serving.
• Healthy

Ingredients

• ½ tbsp olive oil
• 4 bone-in chicken thighs, from a 1kg pack
• 2 onions finely chopped.
• 2 celery sticks finely chopped.
• 1 carrot peeled and finely chopped.
• 1 garlic clove finely chopped.
• 1 tsp fennel seeds
• 200g orzo
• 1 chicken stock cube, made up with 600ml hot water.
• 300g frozen broccoli florets
• handful of fresh dill, chopped.
• 1 lemon, cut into wedges to serve.

Method

1. Heat the oil in a deep frying pan or shallow cast-iron casserole (at least 22cm wide) over a high heat. Season the chicken all over, add to the pan, skin-side down, and cook for 8-10 mins until crisp and golden. Turn and cook for a further 5 mins. Remove; set aside. Drain the excess fat from the pan, leaving about 1 tbsp to fry the veg.
2. Reduce the heat to medium-high. Add the onion, celery, carrot, garlic and fennel seeds. Cook for 10 mins, stirring, until softened and lightly browned.
3. Stir in the orzo and stock, then return the chicken to the pan, skin-side up. Bring to the boil, then reduce the heat; simmer for 5 mins.
4. Add the broccoli and cook for 20 mins until the chicken is cooked through and the broccoli is tender. Stir occasionally to stop the orzo sticking to the pan, and to break up any large pieces of broccoli. If there is a lot of liquid left, increase the heat and bubble for the last few mins.
5. Remove from the heat, sprinkle over the dill and season with pepper. Serve with a squeeze of lemon.