Description
The One Pan Moroccan Lemon Chicken with Orzo combines the zest of lemon and the exotic spices of Morocco to create a dish bursting with flavor. This dish brings a touch of North African cuisine to your dinner table, effortlessly combining health and taste.
Ingredients
2 tablespoons vegetable oil
6 boneless skinless chicken thighs (about 2 pounds)
Salt and freshly ground black pepper
1/2 onion, chopped
5 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/4 teaspoon saffron, crushed
2/3 cup orzo
1 1/3 cup chicken stock
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1/2 cup mixed pitted olives, sliced
1/4 cup chopped fresh parsley, for topping
Instructions
Generously salt and pepper both sides of the chicken thighs.
Heat oil in a large nonstick skillet over medium-high heat until shimmery. Arrange thighs, smooth side down, and cook for 4-5 minutes until lightly browned. Flip and cook for another 3-4 minutes. Transfer to a plate.
Lower heat to medium. Add onion and garlic to the skillet; sauté until fragrant, about 2-3 minutes. Add spices and stir until onions are coated.
Add orzo and stir to coat with the spice mixture.
Pour in chicken broth and bring to a simmer. Place chicken thighs back in the skillet, nestling them into the orzo. Cook, stirring occasionally, for 8-10 minutes until orzo is al dente and chicken reaches 165 degrees F.
Stir in lemon juice, lemon zest, and olives. Remove from heat. Serve topped with parsley and slivered almonds, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 560 kcal