Chicken and leek orzo

Chicken and leek is one of those classic combinations and at least for me, orzo or “kritharaki” in Greek, is total comfort food. In this recipe, I’ve put them all together, with tomato, feta, and olives in a one-pot meal that’s perfect for a mid-week dinner. 

Serves: 3-4 | Time: 30-40 minutes

Ingredients

2 Tbsp extra virgin olive oil
1 cup orzo
1 leek
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
5 boneless chicken thighs
220g cherry tomatoes, halved
1 1/2 cups low-sodium chicken broth
6-8 olives, halved
1/4 cup crumbled feta
Fresh parsley, chopped
Salt and pepper to taste 

Method:

• In a heavy based pot (dutch oven) fry off dry orzo with a drizzle of olive oil until lightly browned (1 minute or so) then remove from the pot and set aside for later.

• On a high heat lightly brown the chicken on both sides (about 3 minutes) and set aside for later

• In 1 tbs of olive oil, fry the chopped leek until they begin to soften and cook down, then add the minced garlic, paprika, oregano, chill flakes and fry for a further 1 minute 

• Add the orzo back in along with the chicken, tomatoes and chicken stock. Cover and let simmer until the orzo and chicken are cooked (about 20 minutes). Stirring gently only occasionally so the orzo doesn’t stick to the bottom. 

• In the last 5 minutes of cooking, season to taste and add the olives. 

  Serve with crumbled feta and fresh parsley