One-pot chicken baked with preserved lemon, orzo and parsley
We've used preserved lemon to add some extra depth of flavour to this recipe, but the method here is foolproof and versatile – you can just use regular lemon if you like, and feel free to switch up the herbs or substitute the orzo for rice or another grain or your choice.
This dish is fantastic served as is, but you can also add some simply steamed greens on the side.
Ingredients
Metric
Imperial
- 600g of boneless chicken thighs, or chicken drumstick fillets
- 2 tbsp of extra virgin olive oil, plus extra for drizzling
- 1 medium onion, finely diced
- 1 stick of celery, finely diced
- 3 garlic cloves, crushed
- 150ml of dry white wine
- 1 tsp preserved lemon, finely sliced, plus a splash of the preserved lemon brine
- 600ml of chicken stock
- 250g of orzo
- 2 tbsp of capers
- 1 handful of flat-leaf parsley
- 1 tbsp of dill, roughly chopped
- lemon juice, to taste
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat an oven to 180ºC/gas mark 4
2
Place a large ovenproof casserole pot over a high heat with the olive oil. When the oil is hot, season the drumstick fillets and sear for 5 minutes on each side until golden. Transfer to kitchen paper to drain
3
Lower the heat to medium and add the finely diced onion and celery to the pan. Sweat until softened and just starting to caramelise (about 10 minutes), then add the crushed garlic and cook for another minute
4
Deglaze the pan with white wine and use a spatula to scrape all the caramelisation off the bottom of the pan. Leave to simmer and reduce by three-quarters (about 10 minutes)
5
Add the chicken back into the pan, along with the preserved lemon, chicken stock and a splash of preserved lemon brine. Bring back to a simmer, then cover and place in the oven for 20 minutes
6
Add the orzo and capers, then return the pot to the oven uncovered for another 10 minutes, or as long as it takes the orzo to cook
7
After 10 minutes the orzo should have absorbed most of the liquid. Taste for seasoning and finish the dish with the parsley, dill,
a drizzle of good olive oil and a squeeze of lemon juice
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