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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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While searching my archives (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me. Ingredients:
4 ounces pancetta or 4 slices bacon, chopped |
olive oil |
6 skinless chicken thighs |
2 (14 1/2 ounce) cans diced tomatoes with onion and garlic |
1 cup dried orzo pasta |
2 garlic cloves, minced |
1 cup water |
1/3 cup kalamata olive |
1/4 cup fresh basil, torn |
1 (6 ounce) bag baby spinach leaves |
3 ounces garlic and herb goat cheese (about 1/3 cup) |
Directions:
1. In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
2. Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
3. Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
4. Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
5. If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
6. Stir in pancetta, olives and basil & heat through.
7. To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.
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