Golden Greek Inspired Chicken Thighs
with Lemon Garlic Orzo and Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Orzo
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Onion
1 unit(s)
Lemon
3 unit(s)
Garlic Clove**
4 unit(s)
British Chicken Thighs
1 sachet(s)
Roasted Spice and Herb Blend
50 grams
Harissa Paste
10 grams
Chicken Stock Paste
50 grams
Greek Style Salad Cheese
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
½ tsp
Sugar
100 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.
Trim the courgette and slice into 1cm thick rounds. Halve, peel and chop the onion into small pieces. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then remove from the heat. Transfer the courgette to a plate and give the frying pan a quick wipe clean.
In a medium bowl, combine half the lemon juice with the olive oil for the dressing and the sugar (see pantry for both amounts). Season with salt and pepper. Set aside.
Heat a drizzle of oil in (the now empty) large frying pan on medium-high heat. Season the chicken thighs with salt and pepper. Sprinkle with the roasted spice and herb blend.
Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side. Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 10-12 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, heat the (now empty) frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the garlic and harissa paste. Stir-fry for 1 min.
Add the chicken stock paste, water for the sauce and half the honey (see pantry for both amounts). Stir well to combine. Bring to the boil, then simmer until the sauce has thickened slightly, 3-4 mins.
Once the sauce has thickened, stir through the cooked orzo. Add the lemon zest, remaining lemon juice and the butter (see pantry for amount).
Add the charred courgettes and crumble in the cheese. Fold the orzo, sauce and veg together and remove from the heat.
When everything is nearly ready, add the rocket to the bowl with the lemon dressing. Toss to evenly coat the leaves.
When the chicken has cooked, drizzle over the remaining honey (see pantry for amount).
Divide the orzo between bowls and top with the glazed chicken. Top with a handful of lemony rocket leaves to finish.
Enjoy!
