One-pot chicken baked with preserved lemon, orzo and parsley
- ⏱ 1 hour 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Chicken thighs are seared and baked with preserved lemon, orzo, capers and herbs in one ovenproof pot.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
One-pot chicken bak...
0/0
COOK 1COOK 2
1Mise en place
Prep 1 onion: finely dice
Prep 1 stick celery: finely dice
Prep 3 garlic cloves: crush
2Sear the chicken
3Plate and serve
+ 11 more steps in the app
One-pot chicken bak...
0/0
COOK 2COOK 1
1Mise en place
2Sear the chicken
In a large ovenproof casserole pot over a high heat,...
When the oil is hot, season the chicken thighs with...
Transfer to kitchen paper to drain
3Plate and serve
+ 11 more steps in the app
Ingredients
- 600 g boneless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 onion (finely diced)
- 1 stick celery (finely diced)
- 3 garlic cloves (crushed)
- 150 ml dry white wine
- 1 tsp preserved lemon (finely sliced)
- 600 ml chicken stock
- 250 g orzo
- 2 tbsp capers
- 1 handful flat-leaf parsley
- 1 tbsp dill (roughly chopped)
- lemon juice, to taste
- sea salt, to taste
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 1 onion: finely dice
- Prep 1 stick celery: finely dice
- Prep 3 garlic cloves: crush
2. Sear the chicken COOK 1
- In a large ovenproof casserole pot over a high heat, heat the olive oil
- When the oil is hot, season the chicken thighs with sea salt and freshly ground black pepper and sear for 5 minutes on each side until golden
- Transfer to kitchen paper to drain
3. Slice preserved lemon COOK 2
- Finely slice the preserved lemon
4. Preheat the oven COOK 2
- Preheat an oven to 180ºC/gas mark 4
5. Soften the aromatics COOK 1
- Lower the heat to medium and add the finely diced onion and celery to the pan, Sweat until softened and just starting to caramelise, about 10 minutes
- Add the crushed garlic and cook for another minute
🤝 Cook 2 hands over the onion, celery and garlic cloves.
6. Chop the dill COOK 2
- Roughly chop the dill
7. Reduce the wine COOK 1
- In the casserole pot, deglaze the pan with the white wine and use a spatula to scrape all the caramelisation off the bottom of the pan, Leave to simmer and reduce by three-quarters, about 10 minutes
🤝 Cook 2 hands the casserole pot to Cook 1.
8. Bake the chicken COOK 1
- In the casserole pot, add the chicken back into the pan, along with the preserved lemon, chicken stock and a splash of preserved lemon brine
- Bring back to a simmer
- Cover and place in the oven for 20 minutes
9. Bake the orzo COOK 2
- In the casserole pot, add the orzo and capers
- Return the pot to the oven uncovered for another 10 minutes, or as long as it takes the orzo to cook
🤝 Cook 1 hands over the chicken.
10. Plate and serve BOTH
- Taste for seasoning and finish the dish with the parsley, dill, a drizzle of good olive oil and a squeeze of lemon juice
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