Tuscan chicken orzotto

Tuscan chicken orzotto

Course: Chicken Recipes, Italian Kitchen, Main Food Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

530

kcal

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

Directions

  • Heat oven to 170 fan.
  • 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).
  • 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 the oven for 20mins.
  • Remove from the 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.
  • Give it a final blast in the oven for a further 10 mins with the lid off. Serve with plenty of crusty garlic bread.