Greek Chicken With Orzo Recipe

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Ingredients:

Serving

4 chicken thighs , unskinned bone in
2 garlic cloves, crushed
2 tbsp olive oil
1 sweet red pepper, halved and de-seeded
1 small red onion, sliced vertically
4 ripe tomatoes, skinned and de-seeded
1 tbsp tomato puree
1 glass fruity red wine
1/2 small eggplant, cut in 2cm cubes
2 -3 cups water
6 oz orzo pasta
1 tsp dried fennel seed, crushed
2 tsp dried oregano
12 black olives
1 lemon , zest of
2 oz feta, crumbled

Directions:

Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	421.68 Kcal (1765 kJ)
Calories from fat	249.36 Kcal
		% Daily Value*
Total Fat	27.71g	43%
Cholesterol	29.48mg	10%
Sodium	648.78mg	27%
Potassium	918.82mg	20%
Total Carbs	36.01g	12%
Sugars	16.39g	66%
Dietary Fiber	9.81g	39%
Protein	10.88g	22%
Vitamin C	115.6mg	193%
Iron	1.2mg	7%
Calcium	255.1mg	26%

Amount Per 100 g
Calories	51.79 Kcal (217 kJ)
Calories from fat	30.62 Kcal
		% Daily Value*
Total Fat	3.4g	43%
Cholesterol	3.62mg	10%
Sodium	79.68mg	27%
Potassium	112.84mg	20%
Total Carbs	4.42g	12%
Sugars	2.01g	66%
Dietary Fiber	1.2g	39%
Protein	1.34g	22%
Vitamin C	14.2mg	193%
Iron	0.1mg	7%
Calcium	31.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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