Name: Sticky chicken curry with herby orzo
Prep time: 30 min
Cook time: 30 min
Yield: Serves 2
Ingredients: 200g/7oz orzo pasta; 1 tbsp extra virgin olive oil; 10��/⅓o�� fresh coriander, leaves roughly chopped; 10��/⅓o�� fresh parsley, leaves roughly chopped; 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes; 1 tbsp cornflour; 1 tbsp medium curry powder; 2 limes, juice and finely grated zest (about 3 tbsp juice); 15��/½�ǳ� flaked almonds; 2 tbsp extra virgin olive oil; 50ml/2fl oz dark soy sauce; 1 tbsp runny honey; fresh coriander leaves and lime wedges, to garnish

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Pregnancy-friendly

Think of orzo as pasta disguising itself as rice! Flavoured with coriander and parsley it’s a delicious side to sticky, sweet chicken topped with toasted almonds.

By Akis Petretzikis

From Ready Steady Cook

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Ingredients

For the herby orzo

orzo: 200g/7oz orzo pasta
olive oil: 1 tbsp extra virgin olive oil
fresh coriander: 10��/⅓o�� fresh coriander, leaves roughly chopped
parsley: 10��/⅓o�� fresh parsley, leaves roughly chopped

For the sticky chicken

chicken breasts: 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes
cornflour: 1 tbsp cornflour
curry powder: 1 tbsp medium curry powder
limes: 2 limes, juice and finely grated zest (about 3 tbsp juice)
flaked almonds: 15��/½�ǳ� flaked almonds
olive oil: 2 tbsp extra virgin olive oil
soy sauce: 50ml/2fl oz dark soy sauce
honey: 1 tbsp runny honey
fresh coriander: fresh coriander leaves and lime wedges, to garnish

Method

To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs.
To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand.
Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob.
Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly.
Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper.
Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side.