Fri, 28 May 2021
Recipe by Tara Walker from East Coast Cookery School in Louth
Greek Style Chicken, Orzo and Feta
(serves 4)
Ingredients:
50g plain flour
1 tsp smoked paprika
1 tsp garlic salt
8 chicken thigh fillets
2 tbsp Rapeseed Oil
1 onion, diced
3 cloves garlic, chopped
1/4 tsp dried chilli flakes
1/2 tbsp dried oregano
1 tbsp fresh thyme chopped
200g orzo
A dash of white wine
250 ml chicken or vegetable stock
About 10 kalamata olives pitted & sliced in half
75g feta cheese crumbled
2 tbsp fresh parsley, chopped
1/2 lemon cut into wedges
Method:
1. In a medium sized bowl whisk together the flour, smoked paprika, garlic powder, salt and pepper.
2. Dredge the chicken thighs through the flour mixture.
3. In a large pan with a lid or casserole, heat 1 tbsp of rapeseed over medium-high heat. Add the chicken thighs and cook for about 4 minutes on each side to sear in the juices and create some caramelisation. Transfer the chicken to a plate and set aside.
4. In the same skillet, add the remaining tbsp of rapeseed oil. Add the onion and a pinch salt and cook for a couple of minutes with the lid on.Then add the garlic, chilli flakes, oregano, thyme and stir. Cook for a minute or so, just until the garlic gets aromatic and the onion begins to soften a bit.
5. Add the orzo to the skillet, pour in the wine, stock and stir. Bring to a boil, then reduce heat to a medium. Add the chicken back to the pan, cover with a lid and cook for about 15 minutes or until the orzo is cooked through, stirring occasionally.
6. Garnish with kalamata olives, feta cheese, parsley and lemon wedges.
7. Serve while warm.
