Credit for this lightly adapted recipe goes to Ruhama Shitrit, owner of RuhamasFood.
Visit her blog for a wonderful variety of Mediterranean dishes!
This one-pot dish is vibrant and easy to prepare, and it will easily take your weeknight cooking to Next Level... :-) Enjoy!
Ingredients:
- 6 bone-in, skinless chicken thighs
- 1 onion - chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 16 oz orzo - whole wheat if available
- 3-4 tbsp lemon juice
For the sauce:
- 3.5 cups boiling water
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2 tbsp olive oil
- 1 tbsp sweet soy sauce for rice
Place all the sauce ingredients in a small pot, mix well and bring to a boil.
Garnish:
chopped fresh basil
lemon juice
Preparation:
Remove skin and any extra fat from the chicken thighs.
In a wide pan or Dutch oven over medium heat, add the olive oil, salt,
pepper, turmeric, garlic powder, and onion powder. Mix for a few seconds to
open up the spices.
Add the chopped onion and sauté for 1-2 minutes, until
lightly golden.
Add the chicken thighs on top and sear them on both sides
for at least 5 minutes, until they get a nice color.
While the chicken is searing, bring the sauce to a boil on a separate burner.
Spread the orzo around and on top of the chicken thighs.
Add the lemon juice. Then pour the sauce over the chicken and orzo.
Cover with a lid and cook on low heat for about 30 minutes until almost all liquid is absorbed and chicken & orzo are cooked through. Fluff the orzo before serving.
Garnish with fresh basil and squeeze of lemon juice.
Blessed be… and happy cooking!