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Tuscan chicken orzotto

Tuscan chicken orzotto


Ingredients:

  • 1Kg chicken thighs, bone in, skin on
  • 1/2 tsp Mixed herbs
  • 300g orzo
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, sliced or 125g roasted peppers from a jar
  • 100g of sunblush tomatoes
  • 2 tbsp tomato purée
  • 600ml chicken stock
  • 150g of spinach, wilted and water drained
  • 2 tbsp low fat cream cheese
Instructions:

  1. Heat oven to 170 fan.
  2. Nestle the chicken thighs into a shallow casserole dish with a lid. Season, sprinkle with mixed herbs and rub a little OO in the skin. Pop in the oven for 30 mins (lid off).
  3. Remove from the oven and move the chicken to a plate. Add the orzo, toms, peppers, purée and stock to the casserole. Stir well. Sit the chicken back on top, pop the lid on and return to oven for 20mins.
  4. Remove from oven and move the chicken to a plate. Add the wilted spinach and cream cheese and give it a quick stir and return the chicken & juices to the casserole.
  5. Give it a final blast in the oven for a further 10 mins with the lid off. Serve with plenty of crusty garlic bread