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healthy marry me chicken orzo I love a one pot orzo recipe and this delivers on both ease and also taste. Full of sundried tomatoes, lots of fresh basil, parmesan, smokey paprika and a dollop of creme fraiche for extra creaminess. Suitable for left overs if batch cooking, hold for 3 days and warm up loosening with a bit of extra stock if needed. I like to serve it with roast chicken, but any protein works. You will need to serve 2 120g orzo 1 stock cube 1 red onion 2 minced garlic cloves 1 courgette, diced 200g cherry tomatoes 6 sun dried tomatoes, diced Large fistful of fresh basil, chopped 1 tbsp tomato puree 1 tsp smoked paprika 1 tbsp half fat creme fraiche 1 tbsp balsamic vinegar 30g parmesan 1 small high welfare chicken 1. Season the chicken with lots of salt and pepper, place a lemon in the cavity and roast at 190c fan for 40 minutes, leaving it to rest for 20 minutes covered in foil. 2. Sweat the onion and garlic with a little salt and olive oil. Add in the sun-dried tomatoes, and the tomato puree and cook out for 2 minutes. 3. Add in the cherry tomatoes, courgette and smoked paprika. Mix and cook for a couple more minutes, then add in the orzo and 250g water, and the stock cube. 4. Mix well, bring to a gentle simmer and cook until the orzo is al dente, mixing from time to time to stop it from sticking to the bottom of the pan. 5. Finish with 1 tbsp balsamic, 30g grated parmesan, 1 tbsp half fat creme fraiche and lots of chopped basil. Taste and season with salt and pepper if needed.