Ingredients
The following ingredients have 4 Servings
- 1 lb / 500g chicken thighs (, boneless skinless (or breast), cut into2cm / 4/5" pieces)
- 2 garlic cloves (, minced)
- 1 tbsp dried oregano
- 1 lemon - zest of the whole lemon and juice of HALF the lemon
- 1 tbsp olive oil
- Salt and pepper
- 2 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 small onion (, diced)
- 2 zucchinis (, diced)
- 1 red bell pepper/capsicum (, sliced)
- 1 tbsp dried oregano
- 2 1/2 cups chicken broth
- 14 oz / 400g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup orzo/risoni
- 1 punnet cherry tomatoes
- Salt and pepper
- Crumbled feta cheese
- Fresh oregano leaves
Instruction
- Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
- Preheat oven to 180C/350F.
- Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
- Cook chicken until lightly browned but still pink inside. Remove from skillet.
- Turn heat down to medium high.
- Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
- Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
- Mix, then add orzo / risoni. Mix, then top with chicken.
- Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
- Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
- Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.
