Greek Orzo with chicken and kale
Orzo is one of my favourites because it feels lighter than risotto rice but still gives that creamy texture. This recipe is a combination of a sharp, creamy risotto, and a sweet, rich, tomatoey pasta sauce. #comfortfood
Greek Orzo with chicken and kale
Orzo is one of my favourites because it feels lighter than risotto rice but still gives that creamy texture. This recipe is a combination of a sharp, creamy risotto, and a sweet, rich, tomatoey pasta sauce. #comfortfood
Open in Cookpad AppSteps
- 1
Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes.
- 2
Heat some oil in an ovenproof skillet. Fry off the onions until soft.
- 3
Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces.
- 4
Add the orzo, tomato purée, tinned tomatoes, chicken and veg stock. Mix well.
- 5
Sprinkle the feta on the top and bake covered in the oven at 180 degrees for 12 - 15 minutes.
- 6
Remove from the oven, sprinkle the parsley leaves and a squeeze of lemon. Serve with a green salad.
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