Greek Orzo with chicken and kale

Name: How to cook Greek Orzo with chicken and kale - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Kate Carless

Greek Orzo with chicken and kale

Orzo is one of my favourites because it feels lighter than risotto rice but still gives that creamy texture. This recipe is a combination of a sharp, creamy risotto, and a sweet, rich, tomatoey pasta sauce. #comfortfood

Ingredient

5-6

boneless chicken thighs

2-3 cloves

garlic crushed to a paste

1 tsp

chilli flakes

1 tbsp

olive oil

2 tsp

oregano

onion finely chopped

2 cloves

garlic, crushed

red pepper, chopped

A few

handfuls of kale

6-8 stalks

flat leaf parsley - stalks and leaves separated

200 g

orzo

600 ml

veg stock

1 tin

chopped tomatoes

3 tbsp

tomato purée

1 handful

feta

Half

a lemon

Cooking instructions

* Step 1

Prep the chicken by placing the thighs in an oven proof dish- mix the garlic, chilli, oregano, oil and seasoning and coat the chicken. Cover with foil and bake at 180 degrees for 15 minutes. Remove the foil. Turnover the chicken and bake open for another 5 minutes.

* Step 2

Heat some oil in an ovenproof skillet. Fry off the onions until soft.

* Step 3

Add the garlic, pepper, kale, chopped parsley stalks and seasoning and fry for 3-4 minutes until starting to soften. Meanwhile, remove the chicken from the oven and chop into small pieces.