Skillet Chicken with Orzo And Tomatoes

Skillet Chicken with Orzo And Tomatoes Perfectly al dente orzo is served over chicken thighs flavoured with lemon, garlic, and herbs in this nutritious chicken meal. This simple dish just requires one skillet thanks to the rich flavour of the charred tomatoes and onions.

Ingredients:

1. Four six-ounce chicken thighs with the skin and bones
2. Add more lemon juice for serving (¼ cup)
3. three minced garlic cloves
4. One tablespoon of freshly chopped rosemary
5. Two tsp finely chopped fresh oregano, with extra for decoration
6. half a teaspoon of ground fennel seeds
7. 3 tablespoons extra-virgin olive oil, divided
8. Half a teaspoon of salt
9. One-half teaspoon of ground pepper
10. 1 large red onion, sliced (¼-inch)
11. 1 pint cherry tomatoes
12. 1 cup uncooked orzo
13. ⅓ cup pitted Kalamata olives
14. 1 ½ cups unsalted chicken broth
15. Chopped fresh flat-leaf parsley for garnish

Directions:

1. In a large plastic bag with a zip-top, combine chicken, lemon juice, garlic, rosemary, oregano, fennel seeds, and 2 tablespoons of oil. After sealing the bag, chill it for twenty to thirty minutes.
2. Remove the chicken from the marinade and pat dry (discard marinade). Sprinkle the chicken evenly with salt and pepper. Heat the remaining 1 tablespoon oil in a 10-inch cast-iron skillet over medium-high heat. Arrange the chicken, skin-side down, in the pan; cook, undisturbed, until browned and crispy, about 7 minutes. Flip and cook until browned on other side, about 4 minutes. Transfer to a plate. (The chicken will not be cooked through.) Do not wipe the pan clean.

3. Add onion and tomatoes to the pan; cook over medium-high heat, stirring occasionally, until the onion is charred and the tomatoes are blistered, about 5 minutes.

4. Preheat oven to broil with rack in center position. Add orzo and olives to the mixture in the skillet; stir to combine. Stir in broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and nestle the chicken, skin-side up, into the mixture. Cover and simmer over medium-low heat until the orzo is al dente and a thermometer inserted into the thickest portion of chicken registers 165°F, 14 to 15 minutes.
5. Take off the heat and leave it covered for five minutes. Uncover and broil for two to three minutes, or until the chicken skin is crisp. If preferred, garnish with a squeeze of lemon juice, parsley, and oregano. Serve right away.

Nutrition Facts(per serving)