Chicken With Orzo And Vegetables
Prep Time
35 minutes
Porties
Serveert 3
Niveau
Easy
If you’re looking for a comforting, flavorful dish that’s perfect for any occasion, this Chicken and Orzo recipe is a must-try! Tender, spiced chicken thighs paired with a rich and aromatic orzo mixture make for a meal that’s as satisfying as it is easy to prepare. Bursting with warm spices like ras el hanout and turmeric, and balanced with the freshness of vegetables and herbs, this dish will transport your taste buds straight to the heart of a Moroccan kitchen.
Ingrediënten
If you have time, let the chicken marinate in the spice mix for at least 30 minutes (or longer) for deeper flavor.
Ensure the pan is hot before frying the chicken for a nice golden color and crispy edges.
Stir the orzo occasionally while cooking.
Use boiling water to shorten the cooking time and cook the orzo faster.
Letting the orzo rest with the lid on allows the flavors to develop fully and ensures the perfect texture.
If you’re looking for a comforting, flavorful dish that’s perfect for any occasion, this Chicken and Orzo recipe is a must-try! Tender, spiced chicken thighs paired with a rich and aromatic orzo mixture make for a meal that’s as satisfying as it is easy to prepare. Bursting with warm spices like ras el hanout and turmeric, and balanced with the freshness of vegetables and herbs, this dish will transport your taste buds straight to the heart of a Moroccan kitchen.
Stappenplan
1 Wash and cut the chicken thighs into small pieces and place them in a deep bowl. Add the salt, ras el hanout, garlic powder, coriander powder, cayenne pepper, olive oil (15 ml), and chopped parsley. Mix well and set aside. |
2 Heat 45 ml olive oil in a deep pan over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened. Add the diced carrot, red bell pepper, chopped parsley, and orzo. Stir-fry everything for 1 minute. |
3 Crumble the chicken stock cube into the pan, then add the ras el hanout, turmeric powder, cayenne powder, garlic powder, and bay leaf. Mix well. Pour in the boiling water and bring to a boil. Lower the heat, cover the pan, and let simmer for 5 minutes. |
4 Add the green peas, cover again, and let simmer for another 10 minutes or until the orzo is cooked. Remove the pan from heat and let the dish rest for 15 minutes with the lid on. |
5 Heat 20 ml olive oil along with the butter in a frying pan over medium heat. Add the marinated chicken thighs and cook until golden brown and fully cooked. |
6 Serve the orzo mixture with the fried chicken thighs. |
