Chicken Giouvetsi with Orzo and Lemon
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Ingredients
- 8 chicken thighs, bone-in
- 1 onion
- 3 garlic cloves
- 600 g tinned chopped tomatoes
- 250 g orzo
- 1 lemon
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 838 kcal
- Protein
- 53.2 g
- Carbohydrate
- 54 g
- of which sugars
- 9.3 g
- Fat
- 44.1 g
- of which saturates
- 10.9 g
- Fibre
- 5.4 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Finely chop the onion and crush the garlic.
- 2
Heat the olive oil in a large flameproof casserole and brown the chicken thighs on both sides, then set aside.
- 3
Add the onion to the pan and cook for 6 minutes, then stir in the garlic for 1 minute.
- 4
Add the tinned chopped tomatoes, orzo, the juice of the lemon and 500ml water. Season well and stir in the orzo evenly.
- 5
Nestle the chicken thighs on top, cover and bake for 35 minutes until the chicken is cooked through with no pink remaining and the orzo is tender.
- 6
Scatter with chopped parsley and serve hot from the dish.
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