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.
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This recipe, inside the app
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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
What you'll need
You'll share: Oven and Casserole pot.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
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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