Preserved Lemon Chicken Orzo

• Chicken thigh(600 g)
• Orzo(280 g)
• Onion(1)
• Garlic(4 cloves)
• Preserved lemons(2 tbsp)
• Spinach(120 g)
• Parmesan(60 g)
• Olive oil(2 tbsp)
• Butter(30 g)
• Chicken Broth(900 ml)
• Heavy cream(120 ml)
• Thyme(1 tsp)
• Black pepper(1 tsp)
• Salt(½ tsp)
• Flat Leaf Parsley(2 tbsp)optional
• Lemon(1)optional

Method

1. 1

   Cut {Chicken thigh} into rough bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, finely chop the {Preserved lemons}, grate the {Parmesan}, and roughly chop the {Fresh parsley} if using.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep skillet or pot over medium-high heat. Add the {Chicken thigh}, {Black pepper}, and {Salt}, and cook until the chicken is lightly golden in spots but not fully cooked through. Transfer to a plate.

   ~6 min

3. 3

   Add the {Onion} to the same pan and cook until softened. Stir in the {Garlic}, {Preserved lemons}, and {Thyme} for a minute until fragrant.

   ~4 min

4. 4

   Stir in the {Orzo}, then pour in the {Chicken Stock}. Return the {Chicken thigh} and any juices to the pan. Bring to a gentle bubble, then simmer, stirring often, until the orzo is tender and the liquid has reduced to a thick, glossy consistency.

   ~12 min

5. 5

   Lower the heat and stir in the {Heavy cream}, {Spinach}, and {Parmesan}. Cook just until the spinach wilts and the sauce turns creamy and cohesive. Squeeze in a little {Lemon} juice if you want extra brightness.

   ~4 min

6. 6

   Spoon into bowls and scatter over the {Fresh parsley} if using.

   ~0 min