Print
Spiced Chicken and Ricotta Orzo
How good is dinner cooked in one pot with minimal clean up! This one is a MUST TRY! the ricotta adds a creaminess to the dish, the chicken is tender and spiced perfectly, the fresh basil adds an extra level of deliciousness!
This is a family favourite of ours and perfect for leftovers.
- Total Time: 1 hour 10 minutes
Ingredients
Scale
750Grams Chicken Thigh (roughly 4–6 thighs)
Olive Oil
1 Tablespoon Garlic Power
1 Tablespoon Dried Oregano
1 Tablespoon Dried Basil
1 Tablespoon Paprika
Pinch or salt and pepper
2 Cups Cherry Tomatoes
3 Shallots Finely Diced
1.5 Tablespoon minced garlic
400 Grams uncooked Orzo
3 Cups chicken Stock
1/2 Cups smooth ricotta
Fresh Basil
Instructions
- Preheat over to 180degrees fan forced
- Place chicken in a bowl and sprinkle over all seasonings and drizzle of olive oil and mix well until chicken is coated
- In a large skillet heat a little oil over high heat.
- Brown chicken on each side for 2-4 mins – you don’t need to cook through that will happen in the oven
- Remove chicken and add cherry tomatoes
- Cook for a couple mins to blister the skins.
- Using a wooden spoon crush a few of the tomatoes to release juices from tomatoes.
- Add minced garlic and orzo and allow the pasta to soak up some flavour
- Pour chicken stock and stir
- Gently add the chicken back into the pan and wriggle down into the stock
- Add a dollops of ricotta op top
- Cover and place in oven for 45mins or until pasta is cooked and chicken is cooked through
- Serve with fresh basil
- Enjoy!
- Prep Time: 20
- Cook Time: 50
- Category: Dinner
- Method: Bake
