Greek Chicken With Orzo Pasta
Marinated chicken thighs braised with roasted peppers, eggplant, tomatoes, and orzo pasta in a red wine sauce. Finished with lemon zest and crumbled feta cheese. A one-pot Mediterranean dish combining tender chicken, tender pasta, and vegetables in a light tomato-fennel broth.
Ingredients
- 4 chicken thighs, unskinned bone in
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 1 sweet red pepper, halved and de-seeded
- 1 red onion, small, sliced vertically
- 4 ripe tomatoes, skinned and de-seeded
- 1 tablespoon tomato puree
- 1 glass fruity red wine
- ½ eggplant, small, cut in ¾" cubes
- 2 cups water
- 6 ounces orzo pasta
- 1 teaspoon dried fennel seed, crushed
- 2 teaspoons dried oregano
- 12 black olives
- 1 lemon, zest of
- 2 ounces feta, crumbled
Instructions
- 1
Crush one garlic clove and mix with half the oregano and half the olive oil. Rub well into chicken thighs and marinate for at least two hours.
- 2
Roast red peppers in oven at 400°F for about 30-40 minutes until skin is blackened. Cool for a few minutes and remove skin. Slice into ⅓" thick strips.
- 3
Toss eggplant with remaining olive oil. Cook on a grill for 3-5 minutes for smoky flavour, or fry in a pan for about 5 minutes, tossing occasionally, until cooked.
- 4
Remove chicken from marinade and knock off garlic bits. Fry in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
- 5
Remove chicken from pan and cook onion in chicken fat for about 3 minutes until lightly brown. Add remaining garlic for last 30 seconds.
- 6
Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until tomato is soft. Stir in orzo, half the water and black olives.
- 7
Transfer to casserole dish and place chicken on top. Spoon over some liquid, ensuring all pasta is submerged. Cover and bake at 350°F for about 30-40 minutes until chicken and pasta are cooked with little remaining liquid. Check every 10 minutes and top up water if needed.
- 8
Skin chicken before serving if preferred. Sprinkle lemon zest and feta over pasta and serve.
Tips
Marinate chicken at least two hours to develop flavour
Check casserole every 10 minutes during baking and top up water if pasta appears dry
Remove garlic bits from chicken before frying to prevent burning
Can grill eggplant for smoky flavour or pan-fry as alternative
Good to Know
Refrigerate covered up to 3 days. Freeze up to 2 months.
Marinate chicken up to 24 hours. Prepare vegetables (roast peppers, cube eggplant, slice onion) and store separately up to 8 hours ahead.
Serve with crusty bread and additional wine.
Common Mistakes
Do not skip knocking garlic off chicken before frying to avoid burning and bitter flavour
Do not skip checking casserole during baking to avoid pasta drying out
Do not add all water at start if using less; add incrementally to prevent mushy pasta