One Tray Greek-style Chicken Orzo with Feta

YOU WILL NEED:

◻ 5 spring onions

◻ 1 red bell pepper

◻ 2 chicken thighs,

boneless and skinless ◻ 1 tbsp smoked

paprika

◻ 1 tsp chilli flakes

◻ 1 tsp dried oregano ◻ ½ tsp ground

cinnamon

◻ 3 tbsp olive oil

◻ 200g orzo

◻ 1 chicken stock cube ◻ 100g feta

◻ 15g fresh mint

1

Preheat the oven to 210°C, then fill a kettle with water and put it on to boil – you will need this later. Chop the veg. Remove the roots from five spring onions and cut them crossways at 1cm intervals. Deseed one pepper and cut it into bite-sized chunks. Cut up the two chicken thighs into bite-sized chunks. 2 Assemble. Add the veg and chicken to a baking dish. Add 1 tbsp of paprika, 1 tsp of chilli flakes, 1 tsp of oregano and ½ tsp of cinnamon. Drizzle over 2 tbsp of the olive oil, season with a generous pinch of salt and rub everything together. Spread the meat and veg out to one even layer. Give your hands a good wash, then get on with the rest of the dish. 3

Add the orzo. Sprinkle 200g of orzo over the top of the meat and veg, then crumble over one stock cube.

4

Add the water. Add 500ml of boiling water from the kettle, season with a pinch of salt and then give everything a quick mix.

5

Cover and bake. Cover tightly with tin foil and bake for 15 minutes, until the orzo is nearly soft. Crack on with a bit of washing up while you wait. 6 Bake again. Once the orzo is nearly soft, remove the foil and bake for a further 15 minutes, until all the water has been absorbed and the orzo is soft but still has a slight bite. 7 Serve. Give everything a good mix in the tray, crumble over 100g of feta, rip over the leaves from 15g of mint and serve.