Creamy sundried tomato orzo casserole

Prep time
20min
Cook time
45min
Serves
5

The comforting creaminess of the orzo is perfectly complemented by the crunch of the crumbed chicken.

Ingredients:

  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp (30ml) smoked paprika
  • 1 Tbsp (15ml) dried parsley
  • 1 Tbsp (15ml) dried rosemary
  • 1 tsp (5ml) smoked chilli flakes
  • 1 ½ cups (375ml) orzo
  • 3 cups (750ml) chicken stock
  • ½ cup (125ml) cream
  • ½ sachet sundried tomatoes, sliced
  • Oil from the sundried tomatoes
  • 5 Ghost Pepper Crumbed Chicken thighs

Method:

  1. In a large pan, sauté onions until softened, add garlic, and sauté until fragrant, for approximately 2 minutes.
  2. Add spices, herbs, orzo, and sauté for 2 minutes. Add stock and cook orzo until al dente, approximately 10 minutes, stirring occasionally.
  3. Once orzo is cooked, lower the heat and stir through cream, sundried tomatoes and the reserved oil.
  4. Season with salt and pepper to taste.
  5. Cook Ghost Pepper Crumbed Chicken thighs from frozen at 180°C in the airfryer for 10-14 minutes or 12-15 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes.
  6. Serve the Ghost Pepper Crumbed Chicken thighs with the orzo.
  7. Garnish with parmesan, micro herbs and serve with lemon wedges.