Mediterranean Chicken and Orzo Bake
found in Mains - Poultry
 | 6 SPs |
|
Prep: 20 minutes
Cook: 1 hour 15 minutes
Difficulty:
Moderate
Perfectly seasoned chicken, nestled into a mixture of tiny orzo pasta with onions, bell peppers, and tomato. This is a dinner for any night of the week.
Ingredients
- 1 tbsp rapeseed oil
- 4 chicken breasts, skinless
- 2 red onions, chopped
- 3 courgette, trimmed and chopped
- 200g cherry tomatoes
- 1 tbsp oregano
- 3 bunch(es) rosemary
- 400g chopped tomatoes (tinned)
- 2 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 500ml vegetable stock
- 200g orzo pasta
- 3 tbsp parsley
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Put a large, deep flameproof roasting tin or casserole over a medium heat, add the oil and chicken and cook for 5-8 minutes until browned all over. Turn off the heat and add the onions, courgettes, cherry tomatoes, oregano and rosemary to the pan then bake for 20 minutes.
2
Stir in the tinned tomatoes, garlic, vinegar and stock then return to the oven for a further 20 minutes, until bubbling.
3
Stir in the orzo and parsley, then return to the oven for a final 20-25 minutes, or until the chicken is cooked through, the orzo tender and the sauce thickened.
