22/08/2012
Jane’s Chicken Orzo
by Amy Fairchild (Harbour Deli)
This recipe is like a summer stew! It has been contributed by Amy Fairchild, owner of the Harbour Deli, in Ilfracombe, Devon. We spoke to Amy recently to ask about the title ‘Jane’s Chicken Orzo’ – Amy tells us that the recipe comes from an old friend ‘Jane’ who is a professional Food Stylist.
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Ingredients:
- 4tbsp Olive Branch Olive Oil
- 12 chicken thighs (or 4 large fillets cut in three)
- 1 large onion
- 3 cloves garlic
- 1/2 tsp ground turmeric
- good pinch of saffron (if unavailable add extra 1/2 tsp turmeric)
- 1 tsp ground cumin
- 1tsp ground coriander
- 1 tsp ground cinnamon
- 2 pts chicken stock
- zest and juice of 2 lemons
- lemon thyme or regular thyme (as a substitute)
- 2 tbsp honey
- 350g Orzo pasta
- peas of 2 bunches asparagus
- fresh parsley
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Cooking Instructions:
- Add a good glug of olive oil to a large casserole dish, add chicken thighs or chopped fillets and brown on both sides
- Add 1 large chopped onion and 3 chopped cloves garlic, saute until the onion is soft
- Add 1/2 tsp ground turmeric or a good pinch of saffron if you have, then a teaspoon each of ground cumin, corinader and cinnamon
- Cook for 30 seconds
- Add 2 pts chicken stock, zest and juice 2 lemons, (lemon thyme added here) seasoning and about 2 tablespoons of honey
- Bring to the boil then simmer for 20 mins
- Add 350g orzo to the pan (2in pieces asparagus or peas added here) and stir well. Bring to the boil and simmer fo 8-10mins. Stir in the parsley if using and serve