
One-Pot Harissa Chicken Orzo
Delicious, spicy and easy to make using our North African Harissa Flavour Bomb – this is a fab one-pot for a weeknight meal. We love a bit of crispy chicken skin and have finished the dish off by baking in the oven, but if you prefer, you can cover and cook on the stove until the chicken is cooked through. You can also use boneless, skinless thighs or breast – just adjust the cooking time accordingly.
Method
Pat the chicken dry and season with salt and pepper. Heat a drizzle of oil in in a large deep-sided ovenproof frying pan or wide casserole over a medium heat. Add the chicken skin-side down and cook without moving for 10 minutes until the skin is crispy and golden. Turn the chicken over and cook for another 5-6 minutes until lightly golden. Remove from the pan.
Preheat the oven to 200C/180Cfan
Add the butter to the same pan and stir in the orzo. Toast for a couple of minutes in the oils. Stir in the garlic for 30 seconds until fragrant and then stir in the flavour bomb. Add the cherry tomatoes, honey and 500ml of chicken stock. Stir well. Nestle the chicken thighs on top, skin-side up, and place, uncovered, in the oven. Bake for 25-30 minutes, or until the chicken is cooked through, checking halfway and adding a splash more stock if too dry. Cooking times will depend on the size of your chicken thighs and your pan. Remove from the oven and allow to rest for a few minutes before serving.
Serve at the table scattered with crumbled feta and chopped parsley.
Ingredients
- olive oil, for drizzling
- 4-6 (depending on size) skin on, bone-in chicken thighs
- Light olive oil, for drizzling
- 1 tbsp butter
- 300g orzo
- 2 garlic cloves, minced
- 1 x Ainsley Harissa Flavour Bomb
- 1 x 400g cherry tomatoes
- 2 tsp honey (optional)
- 500-600ml chicken stock
- 80g feta, crumbled
- chopped parsley, to serve