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Tender, juicy hen and the creamiest orzo ever (that cooks proper within the pan) topped with tomatoes + feta!
A lot sure is occurring right here. Juicy, golden brown seasoned hen thighs seared and cooked to perfection on a mattress of creamy orzo, topped with recent cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in a single single pot for an excellent speedy clear up – a weeknight blessing so to talk.
To not point out these sneaked in greens (spinach or kale) in your every day serving of veggies. With some crusty bread, a glass of wine, and one other sprinkle of some recent herbs, this has been my go-to meal all of January for New 12 months, New You. So cozy, so hearty, and simply so darn good.
TOOLS FOR THIS recipe
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which can yield juicier, extra flavorful hen.
CAN I USE FRESH HERBS INSTEAD?
Completely! However as a result of dried herbs are sometimes stronger/concentrated than recent herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.
- 1 ½ kilos boneless, skinless hen thighs
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons unsalted butter
- 2 giant shallots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon dried paprika
- ½ teaspoon dried dill
- ¼ teaspoon dried thyme
- ⅛ teaspoon floor cinnamon
- 2 tablespoons all-purpose flour
- 3 cups hen inventory
- 1 cup orzo pasta
- 3 cups chopped child spinach
- 2 cups cherry tomatoes, halved
- ½ cup crumbled feta
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Season hen with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add hen to the Dutch oven in a single layer and prepare dinner till golden brown and cooked by way of, reaching an inside temperature of 165 levels F, about 4-5 minutes per aspect; put aside.
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Add shallots, and prepare dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon till aromatic, about 1 minute.
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Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
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Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
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Serve immediately, sprinkled with tomatoes and feta.
