Serves 4-6
Ingredients
1½ tsp smoked paprika
1 tsp dried oregano
½ tsp garlic powder
Sea salt & freshly milled pepper
2 tbs extra virgin olive oil
750g skinless & boneless chicken thigh cut in large pieces
1 tbs butter
1 red onion, diced
2 cloves garlic, crushed
1 cup orzo
Generous pinch Aleppo pepper
500ml chicken stock
250ml coconut milk
1 lemon, juiced
200g peas
1 bag baby spinach
Handful flat leaf parsley, coarsely chopped
Method
Combine paprika, oregano, garlic powder & seasoning and rub this over the chicken. Heat a large fry pan over medium heat, add the olive oil then sear the chicken pieces for 3-4 minutes until golden. It doesn’t need to be fully cooked at this stage. Remove chicken from the pan and set aside. Next, melt the butter in the same pan and toss in red onion and garlic. Cook for 2 minutes then add orzo, seasoning and Aleppo pepper then stir to combine. Pour in the stock and coconut milk. Cover the pan and bring to a boil. Once boiling, reduce heat to a gentle simmer for 10 minutes, stirring every couple of minutes to prevent the orzo from sticking to the bottom of the pan. Taste and adjust the seasoning to your liking. Pour in half the lemon juice, peas and spinach. Allow to wilt then return the chicken pieces, cover the pan and cook for a further 5-6 over until stock is absorbed. Strew with parsley and spritz with remaining lemon juice.
