Chicken Spinach Orzo Bake
A delightful easy supper recipe using paprika dusted chicken, cooked slowly with orzo, spinach, cream and sun-dried tomatoes.
4
30 minutes
45 minutes +
180ºC
Ingredients
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750-1kg chicken- breasts
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2 tbsp extra virgin olive oil
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2 tsp smoked paprika
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2 tsp dried Italian herbs
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1 lemon- juice only
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Savoury Orzo
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400g orzo
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750ml chicken stock
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250ml cream
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3 cloves of garlic- thinly sliced
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1 large lemon- zest and juice
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1 heavy tbsp dried mixed Italian herbs
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2 tbsp extra virgin olive oil
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280g jar of sun-dried tomatoes in oil- drained, chopped if large
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1 x 450g pack frozen spinach- no need to defrost
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Generous pinch of sea salt
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Generous grind of black pepper
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Topping
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2-4 large tbsp parmesan cheese- grated
Instructions
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Prepare chicken:
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01 In a bowl combine chicken, extra virgin olive oil, smoked paprika, lemon juice and herbs. Toss well and set aside whilst you prepare the savoury orzo.
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Make savoury orzo:
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02 In a large oven proof casserole with a lid, add the orzo, chicken stock, cream, garlic, lemon rind and juice, Italian herbs, sun-dried tomatoes and frozen spinach. Season well with sea salt and black pepper.
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Assemble to cook:
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03 Now add the paprika chicken etc on top of the savoury orzo. Arrange extra lemon slices on the top for decoration. Place on the heat and bring to a gentle simmer, then cover with a lid and place in the oven to cook for 40 minutes or so. Remove from the oven when all is tender, remove the lid and sprinkle all over the top the grated parmesan. Return to the oven for 5 minutes or so extra to colour the top to a lovely golden brown.
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Serve:
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04 Remove from the oven and allow to sit for a few minutes before serving. Enjoy with a delicious homemade salad.
Notes
It is possible to marinate the chicken in the paprika etc the night before the day of cooking.
