Everyone loves a one-pan meal, and this is one I tried recently and loved. This dish has the texture of risotto without the constant watching and stirring. I topped it with some Margot's Morsels Crazy Crumbs, but if you have some Margot's Morsels you want to use, crush them and top the dish with those. Add a refreshing salad and make a meal of it.
- 1-1/2 pounds of skinless and boneless chicken, about four half-breasts (or two full breasts)
- Garlic to your taste (I like lots: 4 fresh cloves, crushed and minced)
- 1-1/4 cups of dry Orzo
- Spinach to taste (I like a lot and put a couple of handfuls)
- 2-1/2 cups hot chicken stock
- 3/4 cup full-fat coconut milk or cream (half and half is fine, too)
- Zest and juice of 2 lemons
- Olive oil for sauteing chicken
- 1 tablespoon of oregano or Italian seasoning
- Freshly cracked pepper to taste
- Salt to taste if your stock doesn't already have it
- Parmesan cheese
- Margot's Morsels Crazy Crumbs or Margot's Morsels to top
Pat the chicken dry with paper towels and cut into chunks. Make sure your chunks aren't too small, or they'll cook too fast. Set aside while you prepare your pan.
Sauté the chicken pieces in hot oil over a medium heat just until all sides are just coloured (2-3 minutes). Reduce the heat to medium/low, add oregano and garlic, and stir for a few minutes.
Stir in the orzo, 2 cups of stock, lemon juice, plenty of pepper, and cook for three more minutes.
Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally to prevent the orzo from sticking. If the mixture becomes too dry, add more stock to keep the orzo cooking.
Once the orzo is cooked through (about 10 minutes), add the coconut milk or cream and spinach, stirring until the spinach is wilted and the cream is heated through.
Take it off the heat, stir in the parmesan, lemon zest, crumbs, and serve.