Course Chicken Recipes, Italian Kitchen, Main Food Recipes
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 530kcal
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
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.