This recipe is something like Chicken Alfredo cooked the Mediterranean way. With simplicity, with the minimum ingredients available and respect to their original taste. The chicken thighs and the wholegrain orzo are cooked within the juices of fresh spinach, dill and parsley. To make it kid-friendly finely chop the greens before you add them to the pot.
Hands on: 10 minutes
600gr. (13.2 lb.) chicken thighs (cut in 5cm cubes )
200gr.(7 oz.) wholegrain Orzo
200gr. (7 oz.) fresh baby spinach (washed and cut)
4 tablespoons dill (finely chopped)
5 tablespoons parsley (finely chopped)
3 spring onions (finely chopped)
80ml (2,7 fl.oz.) olive oil
800ml (27 fl.oz) boiling water
2 teaspoons salt
½ teaspoon ground pepper
How to Do It
Place a big wide pot over high heat and let it get very hot.
Add the olive oil.
Sauté the chicken cubes for 4-5 minutes until golden.
Add the spring onions and sauté for 3-4 minutes.
Then add the orzo and stir well.
Add 800ml boiling water and season with salt and pepper.
Cover pot with the lid, lower the heat to medium-low and cook until the orzo is done (about 20 minutes).
After the first 15 minutes check in your pot and add some boiling water if needed.
Finally add the spinach, dill and parsley and cook for 5 minutes more.
If you want to serve it later, take it out of the heat 5 minutes earlier (before the orzo is well done) and add some boiling water (+ 200ml or 6.8 fl.oz.). Stir well and serve whenever you like.
Minimize your preparation time: use fresh spinach bags (washed), frozen chopped spring onions, parsley and dill.
The recipe won’t be ruined if you don't use the exact proportions of dill, parsley, spinach and spring onions. Trust your own judgment.
If you don’t have wholegrain orzo use whole wheat or gluten free.
It is perfectly served with yeast bread and Greek feta cheese.