Since one of my goals for 2022 is to try one new recipe per month, I thought I’d get started in December This recipe is my altered version of a NY Times Cooking recipe. It is relatively simple to make and absolutely scrumptious.
Skillet Chicken with Orzo, Feta, & Dill
1 Large lemon
5 Tablespoons olive oil
3 garlic cloves, smashed
1/2 teaspoon salt
1/2 teaspoon black pepper
6 boneless, skinless chicken thighs (fat trimmed off)
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth
1 cucumber, peeled and chopped
Cherry tomatoes, halved
2 tablespoons chopped fresh Dill
2 tablespoons capers
5 oz. Crumbled Feta cheese
1. Juice lemon and combine with 3 tablespoons olive oil, garlic, salt, and pepper in a large bowl. Add trimmed chicken thighs and marinate at least one hour and up to over night.
2. Heat 2 Tablespoons olive oil in a large skillet. Brown and cook chicken thighs thoroughly on both sides, about 14 minutes total. Remove chicken to a plate.
3. Add onions to skillet and stir to coat with oil. Cook onions until soft, about 4 minutes. Stir in orzo and broth and cook for about 5 minutes. Add chicken, cover, and cook on medium heat about 7 minutes, stirring frequently. Stir in dill.
4. Serve topped with cucumber, tomato, capers, and feta cheese.
2 comments:
Hello,
Sounds like a yummy recipe for Chicken!
Take care, have a happy day!
Yum. We began using the NYT cooking site starting with the pandemic restrictions when we completely stopped going out to eat -- saved me from being bored to death with my own cooking and juiced us both into trying some new ideas.
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