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Tender, juicy rooster and the creamiest orzo ever (that cooks proper within the pan) topped with tomatoes + feta!
A lot sure is going on right here. Juicy, golden brown seasoned rooster thighs seared and cooked to perfection on a mattress of creamy orzo, topped with recent cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in a single single pot for an excellent speedy clear up – a weeknight blessing so to talk.
To not point out these sneaked in greens (spinach or kale) to your each day serving of veggies. With some crusty bread, a glass of wine, and one other sprinkle of some recent herbs, this has been my go-to meal all of January for New 12 months, New You. So cozy, so hearty, and simply so darn good.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Sure, rooster breasts can completely be used right here however rooster thighs have extra darkish meat and a better fats content material which is able to yield juicier, extra flavorful rooster.
CAN I USE FRESH HERBS INSTEAD?
Completely! However as a result of dried herbs are sometimes stronger/concentrated than recent herbs, you want much less when utilizing dry. The proper ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.
- 1 ½ kilos boneless, skinless rooster thighs
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons unsalted butter
- 2 giant shallots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon dried paprika
- ½ teaspoon dried dill
- ¼ teaspoon dried thyme
- ⅛ teaspoon floor cinnamon
- 2 tablespoons all-purpose flour
- 3 cups rooster inventory
- 1 cup orzo pasta
- 3 cups chopped child spinach
- 2 cups cherry tomatoes, halved
- ½ cup crumbled feta
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Season rooster with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add rooster to the Dutch oven in a single layer and prepare dinner till golden brown and cooked via, reaching an inside temperature of 165 levels F, about 4-5 minutes per facet; put aside.
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Add shallots, and prepare dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon till aromatic, about 1 minute.
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Stir in rooster inventory, scraping any browned bits from the underside of the Dutch oven. Stir in orzo; season with salt and pepper, to style.
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Deliver to a boil; scale back warmth and simmer, stirring sometimes, till pasta is cooked via, about 6 minutes. Stir in spinach till wilted, about 3 minutes. Return rooster to the Dutch oven.
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Serve instantly, sprinkled with tomatoes and feta.
