Summer Pesto Orzo and Herby Chicken Thighs

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, lay the chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

Once the chicken is browned, transfer to a large baking tray.

Bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

Return the (now empty) chicken pan to medium-high heat (no need to clean). Add a drizzle of oil if the pan is a little dry.

When hot, add the courgette and cook until charred, 6-8 mins total. Season with salt and pepper. Turn only every couple of mins. 

Meanwhile, zest and cut the lemon into wedges.

Once charred, add the garlic and butter (see pantry for amount). Allow to melt, then toss to coat the courgette, 30 secs. Remove from the heat.

In a large bowl, combine the pesto, half the lemon juice, a pinch of lemon zest and the olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Add the cooked orzo and courgette to the dressing. Crumble in half the Greek style cheese. Toss to coat.

Taste, and season with more lemon juice, salt or pepper if needed.

When the chicken is cooked, drizzle over the red pepper chilli jelly. Turn to coat, then transfer to your board and cut thinly widthways into 1cm slices.