Lemon Orzo with Chicken & Artichokes

• 600 gchicken thigh fillets, cut into large chunks
• 4garlic cloves, minced
• 800 mlchicken stock
• Fine salt, to taste
• 1large onion, diced
• 100 mldry white wine
• 2 tbspolive oil
• 30 mllemon juice
• 300 gorzo pasta
• 240 gdrained artichoke hearts (from a 400 g tin), halved
• 50 gparmesan, grated
• 15 gflat-leaf parsley, roughly chopped
• 1small ciabatta loaf (about 270 g), optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Pat the chicken thigh chunks dry and season generously with salt and pepper before they hit the pan.
2. 2Heat the olive oil in a wide, lidded pan over a high heat until it shimmers. Brown the chicken in two batches, 4–5 minutes a batch, turning once until deeply bronzed on the outside but not yet cooked through. Don't crowd the pan; all in at once and the chicken steams in its own juices instead of building colour. Lift out and set aside.
3. 3Drop the heat to medium. Add the onion to the same pan and cook for about 5 minutes, scraping up the chickeny fond from the base.
4. 4Stir in the garlic and lemon zest and cook for 30 seconds, just until fragrant.
5. 5Pour in the white wine and let it bubble for 2 minutes, until reduced by about half. Add the chicken stock and bring to a steady simmer. Wait until the chicken is fully cooked before tasting and adjusting the seasoning.
6. 6Stir in the orzo and tuck the chicken back in along with any resting juices. Reduce to a steady simmer and cook uncovered for 12 minutes, stirring frequently so the orzo doesn't catch on the base, until the chicken reaches 75°C for 30 seconds, the orzo is al dente and most of the liquid has been absorbed into a loose, creamy sauce.
7. 7Fold through the halved artichoke hearts and warm through for 2 minutes. If the orzo looks tight or claggy, loosen with a splash of hot water; it should be silky, not stodgy.
8. 8Pull the pan off the heat. Stir through the lemon juice and 40 g of the Parmesan; the acid off the heat keeps it bright rather than dulled by the boil. Taste.
9. 9Spoon into shallow bowls, scatter over the chopped parsley and reserved 10 g Parmesan, and serve with the optional ciabatta if using.

Per serving

kcal

633

protein

47.3g

fibre

3.5g

carbs

64.8g

fat

18.1g