THE ONE POT GREEK CHICKEN AND ORZO

A combination of soft, juicy chicken and the creamiest orzo ever—which is cooked directly in the pan—topped with feta and tomatoes!

Ingredients:

1. 1 ½ pounds boneless, skinless chicken thighs
2. Kosher salt and freshly ground black pepper, to taste
3. 2 tablespoons unsalted butter
4. 2 large shallots, diced
5. 3 cloves garlic, minced
6. 1 teaspoon dried oregano
7. ¾ teaspoon dried basil
8. ½ teaspoon dried paprika
9. ½ teaspoon dried dill
10. ¼ teaspoon dried thyme
11. ⅛ teaspoon ground cinnamon
12. 2 tablespoons all-purpose flour
13. 3 cups chicken stock
14. 1 cup orzo pasta
15. 3 cups chopped baby spinach
16. 2 cups cherry tomatoes, halved
17. ½ cup crumbled feta

Instrucions:

Step:No:01

Add 1/2 teaspoon pepper and 3/4 teaspoon salt to chicken to season it.

Step:No:02

In a Dutch oven over medium heat, melt butter. Working in batches, place the chicken in the Dutch oven in a single layer and cook for 4–5 minutes on each side, or until it is cooked through and golden brown. Set aside.

Step:No:03

Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.

Step:No:04

Add the cinnamon, dill, thyme, paprika, oregano, basil, and garlic and stir until fragrant, about 1 minute.

Step:No:05

In approximately one minute, whisk in flour until lightly browned.

Step:No:06

Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Add the orzo and season to taste with salt and pepper.

Step:No:07

Bring to a boil, then lower the heat and simmer for approximately 6 minutes, stirring now and then, until the pasta is cooked through. Add spinach and stir for 3 minutes or until wilted. Place the chicken back in the Dutch oven.

Step:No:08

Sprinkle some tomatoes and feta on top and serve right now.

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