One Pot Sun-dried Tomato Chicken and Orzo
This delicious One Pot Sundried Tomato Chicken and Orzo is so easy to put together and so tasty, you cant get enough.
- 160 grams sundried tomatoes (drained)
- 7 chicken thighs (without drumsticks)
- 500 grams orzo pasta
- 8 cloves garlic
- 4 shallots (medium to large)
- 4 tablespoons oil of sundried tomatoes
- fresh basil to garnish
- 1 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon turmeric
- 2 teaspoons smoked paprika
- 1 tablespoon dried basil
- 1 tablespoon dried sage
In a cast iron skillet, that will be used for this recipe, pour a couple of tablespoons of sundried tomato oil and make the chicken thigh pieces sizzle on both sides until nice and golden. Once golden and crispy, take the chicken out and put aside.
Chop up the shallots and garlic finely and fry them in the same pan until nice and golden.
Sauté the finely chopped onion and garlic for about 5 minutes. Add the sundried tomatoes and sauté again for about 3 minutes. Now, add the spices and sauté again for another 5 minutes.
Add the orzo pasta to the mix with three and half cups of water.
Place the pieces of chicken back in the skillet, to sit on top of the orzo.
Cover the top surface fully with a generous amount of shredded parmesan or hard cheese.
Bake in a preheated oven for 30 minutes, until the the orzo has soaked up all the liquid and the chicken is cooked, crispy and golden on top. This should take about 30-40 minutes. Garnish with fresh basil and serve up.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
