One Skillet Greek Chicken And Orzo With Tomatoes Feta And Tzatziki Food

ONE POT CHICKEN RISONI

Steps:

• Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
• Preheat oven to 180C/350F.
• Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
• Cook chicken until lightly browned but still pink inside. Remove from skillet.
• Turn heat down to medium high.
• Add 1 tbsp olive oil, garlic and onion. Saute for 1 minute, then add zucchini and bell peppers/capsicum. Cook for 2 minutes.
• Add oregano, chicken broth, canned tomato and tomato paste. Add salt and pepper to taste.
• Mix, then add orzo / risoni. Mix, then top with chicken.
• Bring to a simmer, scatter over cherry tomatoes then transfer to the oven.
• Bake for 15 to 20 minutes, until orzo/risoni is just cooked - tender but still firm. (Note 1)
• Remove from oven, drizzle with juice of remaining 1/2 lemon. Garnish with feta and fresh oregano leaves, if desired, then serve.

SKILLET CHICKEN WITH ORZO, DILL AND FETA

Steps:

• Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
• Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.