Baked Moroccan Chicken & Spinach Orzo

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely dice the red onion[s]

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) the ginger and finely chop (or grate)

Boil a kettle

Chop the chicken thighs in to bite-sized pieces

Dissolve the chicken stock cube[s] in 500ml [800ml] boiled water

Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-5 min until starting to soften

Add the garlic, ginger, ras el hanout and ground cumin and cook for a further 2 min or until fragrant – this is your onion mix

Add the chopped chicken thighs to the onion mix and cook for a further 3-5 min or until well combined and browned all over 

Meanwhile, chop the lemon[s] in half

Once browned, add the canned tomatoes, chicken stock, lemon juice, orzo and honey

Give everything a good mix up

Transfer to an oven-proof dish, cover with foil and cook in the oven for an initial 20 min

After the initial 20 min remove from the oven and give everything a good mix up

Return to the oven for the final 15 min or until most of the liquid has reduced, the orzo is tender and the chicken is cooked through (no pink meat!) 

Meanwhile, heat a dry pan over a high heat 

Once hot, add the flaked almonds and cook for 1-2 min or until golden brown

Wash and pat the baby leaf spinach dry

Once the chicken and orzo is done add the baby spinach to the dish and season with salt and pepper – this is your One-Pot Moroccan Chicken & Spinach Orzo