Spicy Tomato Orzo With Crispy Chicken And Balsamic Onions
Feel the need for spice and speed? You'll whip up a bowl of spicy harissa, garlic and tomato orzo before topping it with crispy chicken thigh and sweet balsamic onions. Serve with a balsamic-dressed salad and dig in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Sugar, Water, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat
Pat your chicken thighs dry and season them generously on both sides with salt
Once hot, add the chicken thighs, skin-side down, and cook for 10 min or until the skins have browned and crisped
Once browned, transfer the crispy chicken to a plate, reserving the pan
While the chicken is cooking, peel and finely slice half your red onion[s]
Chop the remaining onion into small wedges
Peel and finely chop (or grate) your garlic
Dissolve your chicken stock mix in 500ml [650ml] [1L] boiled water
Add the onion wedges to a large piece of tin foil with your balsamic vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and a splash of cold water and give everything a good mix up
Scrunch the foil around the onion wedges to form a tightly sealed parcel and add to one side of a baking tray (or two!)
Put the tray[s] in the oven for an initial 10 min
After the initial 10 min, remove the baking tray[s] from the oven and add the crispy chicken to the other side of the baking tray (skin side up)
Return the tray[s] to the oven for a further 12-15 min or until the chicken is cooked through (no pink meat!) and the onion is softened and jammy – these are your balsamic onions (save the juices)
Meanwhile, return the reserved pan to a medium-high heat
Once hot, add the sliced onion to the pan with a pinch of salt and cook for 2-3 min or until softened
Once softened, add the chopped garlic and harissa paste (can't handle the heat? Go easy!) to the pan with your tomato paste and cook for a further 2-3 min or until fragrant
Once fragrant, add your orzo to the pan with the chicken stock and chopped tomatoes and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until cooked through – this is your spicy tomato orzo
Tip: Stir the orzo occasionally to stop it from sticking!
Wash your salad, then pat it dry with kitchen paper
Serve the spicy tomato orzo with the crispy chicken and half the balsamic onions on top
Toss the salad with the remaining balsamic onions and a small drizzle of olive oil, then serve to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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