Dilly Chicken Thighs and Tomato Orzo
with Spinach and Feta
Tomatoey orzo, with a hint of dill, spinach and onions are a perfect bed for dill and garlic pan-seared chicken. A sprinkle of feta tops the dish!
Ingredients: Chicken thighs • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Yellow onion • Spinach • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, chicken fat, corn starch, hydrolyzed vegetable proteins (corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
170 g
Orzo
(Contains Wheat)
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
½ unit
Yellow Onion
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
½ tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Sprinkle over half the Dill-Garlic Spice Blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
- Roughly chop spinach.
- Meanwhile, add 1 tbsp (2 tbsp) butter to the same pan (used in step 2), then swirl the pan to melt.
- Add onions. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Add tomato sauce base to the pan. Cook, stirring occasionally, until it coats onions, 1-2 min.
- Once orzo is done, add onions, reserved pasta water, remaining Dill-Garlic Spice Blend and half the chicken stock powder (use all for 4 ppl) to the pot with orzo.
- Heat pot over medium heat. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Add spinach and 1 tbsp (2 tbsp) butter. Stir until well combined, 1 min.
- Season with salt and pepper.
- Slice chicken.
- Divide orzo between bowls, then top with chicken.
- Sprinkle over feta.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
