Lemony Chicken and Orzo
Lemony Chicken and Orzo
Ingredients
For the Chicken and Orzo
- 8 chicken thighs, bone-in, skinless
- 1 onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 16 oz orzo
- 1 lemon, zest of
For the Sauce
- 3 1/2 cups boiling water
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- 1 tablespoon sweet chili sauce
For the Garnish
- 1 tablespoon fresh basil, chopped
- 1/2 lemon, juice of
Instructions
- 1
In a wide pan (4.5 qt, 11.8-inch or 4.3 liters, 30 cm) over medium heat, add 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of turmeric, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix for a few seconds to open up the spices.
⏱️ 1 min
- 2
Add the chopped onion to the pan and sauté for 1-2 minutes, until lightly golden.
⏱️ 2 min
- 3
Add the 8 bone-in, skinless chicken thighs on top of the onions and sear them on both sides for at least 5 minutes, until they get a nice color.
⏱️ 10 min
- 4
Spread the 16 oz (454g) orzo around and on top of the chicken thighs in the pan.
⏱️ 1 min
- 5
Add the zest of 1 lemon to the pan. In a separate measuring cup, combine 3 1/2 cups boiling water, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 2 tablespoons olive oil, and 1 tablespoon sweet chili sauce. Mix well, then pour this sauce over the chicken and orzo in the pan.
⏱️ 3 min
- 6
Cover the pan with a lid and cook on low heat for 35-40 minutes, until the chicken is fully cooked and the orzo is tender.
⏱️ 40 min
- 7
Garnish the dish with 1 tablespoon chopped fresh basil and squeeze the juice from 1/2 lemon over the top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony Chicken and Orzo
For the Chicken and Orzo
- 8 chicken thighs, bone-in, skinless
- 1 onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 16 oz orzo
- 1 lemon, zest of
For the Sauce
- 3 1/2 cups boiling water
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 tablespoons olive oil
- 1 tablespoon sweet chili sauce
For the Garnish
- 1 tablespoon fresh basil, chopped
- 1/2 lemon, juice of
Instructions
- 1
In a wide pan (4.5 qt, 11.8-inch or 4.3 liters, 30 cm) over medium heat, add 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of turmeric, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Mix for a few seconds to open up the spices.
⏱️ 1 min - 2
Add the chopped onion to the pan and sauté for 1-2 minutes, until lightly golden.
⏱️ 2 min - 3
Add the 8 bone-in, skinless chicken thighs on top of the onions and sear them on both sides for at least 5 minutes, until they get a nice color.
⏱️ 10 min - 4
Spread the 16 oz (454g) orzo around and on top of the chicken thighs in the pan.
⏱️ 1 min - 5
Add the zest of 1 lemon to the pan. In a separate measuring cup, combine 3 1/2 cups boiling water, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 2 tablespoons olive oil, and 1 tablespoon sweet chili sauce. Mix well, then pour this sauce over the chicken and orzo in the pan.
⏱️ 3 min - 6
Cover the pan with a lid and cook on low heat for 35-40 minutes, until the chicken is fully cooked and the orzo is tender.
⏱️ 40 min - 7
Garnish the dish with 1 tablespoon chopped fresh basil and squeeze the juice from 1/2 lemon over the top before serving.
⏱️ 1 min