Roasting the chicken on a bed of orzo pasta allows all the flavours from the chicken to mingle with the pasta, tomatoes and Chermoula. This develops a rich, fragrant one pot dish that is easy to rustle up for a quick and delicious dinner.

Ingredients

150ml Early Harvest Extra Virgin Olive Oil

2 Onions, peeled and finely chopped

1 Carrot, finely chopped

3 cloves of Garlic, peeled

2 inches of Ginger, peeled

Salt and Pepper

4 tbsp Chermoula

1.1 litre Chicken or Vegetable Stock

400g Orzo Pasta

400g Cherry Tomatoes

100g Green or Black Olives

Ingredients

150ml Early Harvest Extra Virgin Olive Oil

2 Onions, peeled and finely chopped

1 Carrot, finely chopped

3 cloves of Garlic, peeled

2 inches of Ginger, peeled

Salt and Pepper

4 tbsp Chermoula

1.1 litre Chicken or Vegetable Stock

400g Orzo Pasta

400g Cherry Tomatoes

100g Green or Black Olives

1

Heat an oven to 200C. Put a large frying pan on a medium to high heat, add the olive oil, onions and carrots, season with salt and pepper and cook for 15 minutes until soft and sweetened. Grate the ginger and the garlic into the pan and add the Chermoula and cook for another 2-3 minutes.

2

Add the stock and bring up to a boil, then pour this into a roasting tray and add the orzo and stir well. Season with salt and pepper, then place the chicken legs on top. Dot the tomatoes around, tucking some of the tomatoes into the chicken and orzo. Bake in the oven for 40 minutes. Add the olives and bake for a further 10 minutes.

3

Remove from the oven and serve immediately.

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