Harissa chicken and orzo
This one-pot harissa chicken and orzo is the perfect dish to make for a crowd. It’s deeply flavourful and so easy to make.
Ingredients
- 6 chicken thighs
- 1 onion, finely chopped
- 2 pointed red peppers, seeds removed, sliced
- 4 garlic cloves, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 litre/1¾ pints good-quality chicken stock
- 100g/3½oz rose harissa
- 500g/1lb 2oz orzo, rinsed
- 75²µ/2â…”o³ú Parmesan, grated, plus extra to serve
- 30g/1oz fresh flatleaf parsley, finely chopped
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole.
Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside.
Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened.
Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.
Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste.
Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender.
Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.
Return the chicken to the pan, sprinkle with the remaining parsley and serve.
Recipe Tips
Rinsing the orzo prevents it from getting too sticky when baked.
If you don't have an ovenproof pan or flameproof casserole, transfer the ingredients to a baking dish after step 5.
How-to videos
Related Recipes
