Greek Chicken With Orzo

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 4 chicken thighs, unskinned bone in
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 sweet red pepper, halved and de-seeded
• 1 small red onion, sliced vertically
• 4 ripe tomatoes, skinned and de-seeded
• 1 tablespoon tomato puree
• 1 glass fruity red wine
• 1/2 small eggplant, cut in 2cm cubes
• 2 -3 cups water
• 6 ounces orzo pasta
• 1 teaspoon dried fennel seed, crushed
• 2 teaspoons dried oregano
• 12 black olives
• 1 lemon, zest of
• 2 ounces feta, crumbled

Recipe

• 1 crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
• 2 roast the red peppers in a 200°c oven for about 30-40 minutes until the skin is blackened. leave to cool for a few minutes and remove skin. slice into 1cm thick strips.
• 3 toss the eggplant with remaining olive oil. i like to cook this on the george foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
• 4 remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
• 5 remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. add remaining garlic for last 30 seconds.
• 6 add red wine to pan and bring to boil. reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. cook for about 5 minutes until the tomato is soft. stir in orzo, half the water and the black olives.
• 7 place in a casserole dish, put chicken on top. spoon over some of the liquid, making sure all the pasta is submerged. put lid on casserole and bake in 180°c oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
• 8 pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
• 9 i prefer to skin the chicken before serving, but it's up to you. sprinkle lemon zest and feta over pasta and serve with another glass of wine.