30-minute Chicken And Orzo


– 500g chicken thighs (boneless, if preferred) – 1 teaspoon fennel seeds, lightly crushed – 2 onions, sliced – Olive oil – 5 rainbow carrots (or regular carrots) – 1 small butternut squash, cut into sizable chunk – 400g orzo – 2 tablespoons balsamic vinegar – Finely grated zest and juice of an orange – 5 tablespoons crème fraiche

Instructions: 1. Preheat the oven to 200°C. Place the carrots and cut butternut squash into a baking tray with olive oil and season with salt and pepper. 

Heat olive oil in a frying pan over medium-high heat. Add the chicken thighs, skin-side down.  

Cook until all the skin is golden and crisp, then pour out any excess fat and turn the chicken over. 

Add the sliced onion and fennel seeds, along with a pinch of salt, around the chicken. 

Cook over medium heat for 10-15 minutes until the onion has caramelized and the chicken is cooked through.  

Cook the orzo in salted boiling water according to the packet instructions. Before draining, reserve a cup of the cooking water. 

Place the cooked chicken onto a plate. Stir the orzo into the onions along with the balsamic vinegar, orange zest and juice, and crème fraiche.  

Drizzle in a little of the pasta water to give the sauce a creamy texture. Adjust seasoning if necessary. 

Serve the orzo with the caramelized onion and chicken thighs on top. Enjoy your meal! 




Palm Tree
Palm Tree