? 4 chicken thighs or breasts, with skin on if possible (or tofu/seitan slices for veggies)
? 1 teaspoon dried oregano
? Pinch sea salt & black pepper
? 1 medium leek, washed and sliced
? 250g mushrooms, sliced
? 4-6 garlic cloves, minced
? Small bunch of parsley, stalks & leaves chopped separately
? 300g orzo pasta
? 650ml chicken stock (add dried mushrooms if you have them)
? 100ml cream (or dairy-free alternative)
? 50-100g feta (or nutritional yeast for a vegan option)
Method:
Preheat your oven to 200C/fan 180C/gas 6.
Sprinkle the chicken with salt, pepper & oregano, ensuring an even coat.
Heat a large pan or casserole dish on medium-high heat and one tablespoon of olive oil.
Once hot, place the chicken in the pan in a clockwise pattern, skin side down. Sear both sides for 2-3 minutes each to develop colour and lock in flavour. Remove and set aside.
In the same pan, add the leeks and cook for 3-4 minutes. Then add the mushrooms, garlic, and parsley stalks. Sauté for another 3-4 minutes.
Reduce the heat to medium-low and stir in the orzo.
Pour in the chicken stock, scraping any browned bits from the bottom of the pan. Increase heat and bring to a gentle boil.
Return the chicken to the pan, nestling it into the orzo.
Cover with a lid and place in the oven for 20 minutes.
Remove from the oven, check the orzo’s doneness, and stir in the cream. If needed, add a splash more stock and return to the oven for 5 more minutes.
Once ready, crumble the feta over the top, sprinkle with chopped parsley, cracked black pepper and a drizzle of extra virgin olive oil. Enjoy!
