ORZO LEMON CHICKEN TRAY BAKE – ALOADES OLIVE OIL

ORZO LEMON CHICKEN TRAY BAKE – ALOADES OLIVE OIL

A deliciously simple and fresh tasting one-pan supper inspired by the popular yiouvesti Greek dish. Using top quality olive oil at the end finishes the recipe perfectly with a squeeze of lemon. Feta cheese crumbled on top and a few lemon wedges always looks great on top if you like.

 

This post is sponsored; but I only promote what I love and genuinely use – and these guys are great, first press olive oil from Cyprus by an incredibly ethical company. Find out more about Aloades Olive Oil – or try their olive oil – here.

 

 

Orzo Lemon Chicken Tray Bake Recipe

 

Ingredients

 

Half onion, diced

 

2 tbsp oregano

 

1 tbsp smoked paprika

 

800g chicken, diced

 

2 cloves garlic, sliced

 

1.5 cups orzo pasta

 

1 cup white wine

 

1 pint chicken stock

 

Handful Kalamata olives

 

1 lemon, juice and zest

 

Salt and Pepper

 

Handful fresh coriander, chopped

 

1 preserved lemon, thinly sliced

 

Method:

 

Dust the chicken with salt, pepper, oregano and smoked paprika and fry in olive oil till golden brown all over then remove from the pan. In the same pan, fry the onions till soft, about 10 minutes, then add the garlic, followed by the orzo pasta.

 

Fry the pasta for a minute before adding a cup of wine and simmer until reduced by at least half then reintroduce the chicken to the pan plus any leftover juices along with the olives and lemon zest.

 

Pour in the stock and simmer on a low heat, without stirring, for about 12 minutes or until chicken is cooked then turn off the heat. Finish with a drizzle of Aloades Extra Virgin Olive oil, the juice of half a lemon and a scattering of the fresh coriander and preserved lemons. Rest of 10 minutes before serving.

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