This is my version of a baked Orzo pasta dish traditionally cooked with lamb but I’m using chicken legs.
Ingredients:
- 1 large chopped onion
- 1 clove of crushed garlic
- 4 chicken legs
- 2 chopped tomatoes
- 1 1/2 cups of orzo pasta
- 750ml of chicken stock
- 10 – 12 green pitted olives
- 200g sliced mushrooms
- Half of a lemon, pips removed, cut into 4 pieces
- Salt and pepper to taste
- Fresh herbs to garnish, I used Greek Basil
Method:
- Preheat the oven to 180
- In a skillet, over medium heat, add your onions and garlic and gently sauté for 5-7 minutes or until softened
- Add the orzo pasta and stir for a few minutes to toast
- Add the hot stock and chopped tomatoes and bring to a boil while stirring
- Add salt and pepper to taste as well as the olives and sliced mushrooms, then place the cut lemons into the pan
- Place into an appropriately sized oven-proof dish, add your chicken, season and bake uncovered for 40-45 minutes or until most of the juices have been absorbed and the top is golden brown. Serve immediately.
It's my kitchen... 