One-Pan Moroccan Lemon Chicken with Orzo – Love and Olive Oil

The combination of juicy chicken thighs and perfectly al dente orzo is a beautiful thing. Add fragrant Moroccan spices, bright lemon, briny olives, and fresh parsley to the equation, though, and you’ve got a truly delicious dinner. And as a bonus, this flavorful meal cooks up in one pan in about 35 minutes. Now that’s what we call a weeknight win!

The author of this recipe affectionately refers to the process of one-pan cooking as “flavor recycling,” and I couldn’t agree more. With some strategic cooking, you’re layering so many different flavors in one pan to create a harmonious final product.

First you sear some boneless, skinless chicken thighs until golden-brown on both sides in a large skillet. Then you set the chicken aside and sauté onion and garlic in the same pan, scraping up any browned bits left behind from the chicken. Next you add in the spices (paprika, cumin, ginger, cinnamon, turmeric, saffron), orzo, and chicken stock and bring everything to a simmer. Finally you nestle those chicken thighs back in with the orzo and let all the ingredients mingle and cook together.

When you’re ready to serve, you can bring the skillet right to the table. After stirring in some lemon juice and zest and sliced olives and garnishing with fresh parsley and slivered almonds, you’re ready to plate up portions. Just don’t forget the wine!

Get the Recipe: One-Pan Moroccan Lemon Chicken with Orzo from Love and Olive Oil

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