Show Archive
Tuesday 23rd March 2021.
March 23, 2021
Welcome to Tuesday! Intrepid outdoor reporter Ingird is watching flowers growing in the rain… And Feisty Foodie Sara is back with us for this weeks recipe:
Lemon and Spinach Orzotto
Ingredients:
1 cup Orzo
Small onion, (226g), small dice
1 clove garlic, crushed
4 tsp chicken soup concentrate
1 lemon, zest, juice and wedges
1/3 cup Feta cheese, crumbled (if making the chicken recipe below)
½ cup fresh spinach, roughly chopped
2 tbsp butter
1 tsp vegetable oil
4 cups water
Kosher salt and black pepper
Heat oil in a large saucepan. Add onions and cook until softened, 2-3 minutes. Add orzo and garlic and stir to combine for about 1 minute. Add in water, chicken concentrate, salt and pepper and bring to a boil over high heat. Once boiling, reduce heat to low-medium* heat. Stir occasionally for 8-10 minutes. Continue until orzo is tender and almost all the broth is absorbed. Add in spinach and stir about 1 minute, until spinach is wilted. Remove from heat and stir in lemon zest,1 tbsp lemon juice and butter. Season with salt and pepper and serve with your favorite protein.
Pan-fried Chicken with Lemon and Spinach Orzotto
Ingredients:
4 chicken breasts, skinless and boneless
2 tbsp of your favorite seasoning (I used a Mediterranean spice mix (see below), you can try Italian Seasoning or Garlic & Herbs if you prefer)
2 tsp vegetable oil
Kosher salt and black pepper
Plus ingredients from Orzotto recipe above if making
Pat chicken breasts dry and season with salt, pepper and Mediterranean spices. In a large non-stick pan, heat oil over medium-high heat. When pan is hot, sear chicken on both sides until golden brown, 2-3 minutes per side and the chicken aside if making the Orzotto recipe above. Note: The chicken will finish cooking in the orzo.
If not making the recipe above, cook chicken breasts for 5 to 7 minutes without moving them around. Flip the chicken breasts over. Add a tablespoon of butter to the skillet, and continue to cook for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.)
*Continued from above Orzo just boiled and heat is reduced.
Return browned chicken into orzo pan. Stir occasionally 8-10 minutes and flip chicken halfway through. Check that chicken is cooked and transfer to a plate to rest 4-5 minutes. Continue until orzo is tender and almost all the broth is absorbed. Add in spinach and stir about 1 minute, until spinach is wilted. Remove from heat and stir in lemon zest,1 tbsp lemon juice and butter. Spoon orzo into 4 plates and top with sliced chicken breasts. Top with Feta cheese and serve with a lemon wedge and enjoy!
Mediterranean Spice Blend (if you can’t find store bought)
2 tsp dried oregano
2tsp dried thyme
1tsp freshly ground black pepper
1 tsp each or freshly roasted and ground coriander and cumin seeds
2 tsp hot or sweet Spanish smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp fine sea salt or kosher salt
Instructions
Mix all ingredients together in a small bottle or bowl. Store in a container or use immediately.