Chicken and chicory orzo
Caramelising bitter chicory draws out some sweetness, especially when paired with balsamic vinegar and orange. Throw in favourites like orzo and chicken (with plenty of crisp skin) and you have the type of midweek dish you’ll return to again and again.
Ingreadient
- 1 tbsp olive oil
- 500g free-range chicken thighs and drumsticks
- 1 tsp fennel seeds, lightly crushed
- 140g chicory, sliced
- 150g orzo
- 1 tbsp balsamic vinegar
- Finely grated zest and juice ½ orange
- 2 tbsp crème fraîche
Instruction
- Heat the oil in a frying pan over a medium-high heat, then add the chicken, skin-side down. Cook for about 8 minutes until all the skin is golden and crisp, then pour out the excess fat and turn over. Add the fennel seeds, chicory and a pinch of salt around the chicken and cook over a medium heat for 15-20 minutes until the chicory has caramelised and the chicken is cooked through (you may want to turn the chicken pieces once or twice to ensure it’s cooked through).
- Meanwhile, cook the orzo in salted boiling water according to the packet instructions, reserving a cup of the cooking water before draining.
- Lift the cooked chicken onto a plate, then stir the drained orzo into the chicory, along with the balsamic vinegar, orange zest and juice and crème fraiche. Drizzle in a little of the pasta water to give the sauce a creamy texture. Season well and serve topped with the chicken.
