Tahini Chicken Thighs
with Herby Orzo and Chilli Ginger Tomatoes
We love a good Chicken Thighs Orzo with tomatoes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
Orzo
(Contains: Cereals containing gluten May contain traces of: Soya, Egg)
100
Feta Cheese
125
Baby Plum Tomatoes
1
Chicken Stock Powder
2
Garlic Clove**
1
Flat Leaf Parsley
4
British Chicken Thighs
½
Lemon
30
Tahini
¼
Chilli Flakes
Not included in your delivery
1
Olive Oil
½
Sugar
Cooking Instructions and Tips
Preheat your oven to 200°C. Peel and grate the garlic and ginger. Quarter the tomato. Zest the lemon and cut into wedges. Pop the garlic, ginger, sugar, olive oil (see ingredients for amount) and a pinch of chilli flakes (careful they're hot!) into a large bowl. Add a pinch of salt and pepper and mix together thoroughly, squashing everything with a the back of a spoon, until you are left with a thick paste. Add the tomato to the bowl.
Rub the garlic and ginger paste all over the tomato quarters then tip onto a large baking tray. Roast on the top shelf of the oven until softened, 25-30 mins, Meanwhile, mix the tahini paste, juice from half the lemon, a drizzle of oil and a pinch of salt and pepper together in a mixing bowl. Stir to combine. Pop the chicken thighs into the tahini marinade and stir to coat the thighs. iIMPORTANT:Remember to your hands and equipment after handling raw meat!
Place the chicken on the tray with the tomato (skin-side up!) and return to the oven for the remaining time until the chicken is cooked through, 20-25 mins. Fill and boil the kettle for the orzo.
Heat a glug of oil in large saucepan over medium heat. Once hot, add the orzo and cook, stirring continuously, until beginning to turn golden. Cover with boiling water and stir in the stock powder. Bring the water back to the boil and cook until just tender, 10-12 mins. Stir occasionally. Once done, drain in a sieve. Return the orzo to the pan off the heat, mix in a drizzle of oil, cover with a lid to keep warm. Set to one side.
Roughly chop the parsley (stalks and all). Pour the yogurt into a small bowl and stir in half the lemon zest, a small squeeze of lemon juice and a pinch of salt to taste.
Once the chicken is cooked, remove the baking tray from the oven. iIMPORTANT: the chicken is cooked when it's no longer pink in the middle. Add the parsley, remaining lemon zest and a good grind of pepper to the orzo with half the tomatoes and gently fold everything through. Share the orzo between your bowls. Place the chicken thighs on top then spoon over the remaining tomato (along with all the delicious juices!). Drizzle on the lemony yogurt (or serve to the side!). Dig in!
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