Chicken and citrus orzo
Citrus chicken with orzo is a sparkling recipe with an exotic and tangy flavor. With a soft meat, al dente pasta and a tasty sauce, this mix of textures and flavors is a must try!
- 2 c. à soupe d’huile d’olive
- 4 cuisses de poulet
- 1 citron non traité
- 2 oranges sanguines non traitées
- 30 g de beurre
- 300 g de pâtes orzo
- 1 gousse d’ail émincée
- 10 cl de vin blanc
- 60 cl de bouillon de volaille
- Quelques brins d’aneth frais
- Sel & poivre
Preheat the furnace to 200 °C.
Heat the olive oil in a thick-bottomed frying pan. Season the chicken thighs with salt and pepper and brown for 5 minutes on each side. Set aside.
Cut 1 orange and 1 lemon into thin slices and brown them in a frying pan with the butter. 2 to 3 minutes of cooking time are enough. Then add the chicken thighs.
In an empty frying pan, cook the orzo with the garlic for 3 to 4 minutes, then pour in the wine and stir with a wooden spoon.
Grate the zest of an orange and then collect the juice. Add the juice and zest to the orzo and then pour in the chicken stock.
Place the orzo and chicken in an ovenproof dish and cover the chicken with citrus slices before drizzling with the juice.
Bake for 20 minutes. Remove from the oven and serve the citrus chicken with a few sprigs of dill.