Chicken and Orzo

Von Sip and Feast · 40 Min.

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Zubereitung

1. Pat the chicken thighs very dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large pan over medium heat. When shimmering, sear the chicken 4-5 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
3. Add the onion with a pinch of salt and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook 1-2 minutes until fragrant. Add the red pepper flakes and tomatoes and cook about 2 minutes until the tomatoes start to burst.
4. Add the orzo and stir to coat in the oil. Toast for 3 minutes, then add the chicken stock, honey and oregano and bring to a boil.
5. Lower the heat, nestle the chicken into the orzo, cover and cook 12-15 minutes until the orzo is tender and most of the liquid is absorbed.
6. Uncover and stir in the olives and lemon juice. Off the heat, stir in the parsley and feta. If the orzo is dry, add a little more stock and olive oil. Adjust salt and pepper to taste.

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