Baked orzo with chicken, leeks & feta

Name: Baked orzo with chicken, leeks & feta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp extra virgin olive oil; 4 4 British chicken thigh fillets; 500 g pack frozen sliced leeks; 1 clove garlic, crushed; 20 g pack tarragon, leaves chopped; 200 g orzo; 650 ml tub Cooks’ Ingredients Chicken Stock, hot; 125 g essential Waitrose feta

The classic combination of chicken, leek and tarragon in a new one-pan ‘orzotto’. The feta cheese makes an irresistible creamy sauce that’ll have you scraping the pan for the last mouthful.

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Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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1 tbsp extra virgin olive oil
4 4 British chicken thigh fillets
500g pack frozen sliced leeks
1 clove garlic, crushed
½ x 20g pack tarragon, leaves chopped
200g orzo
650ml tub Cooks’ Ingredients Chicken Stock, hot
125g essential Waitrose feta

Preheat the oven to 200ºC, gas mark 6. Warm an ovenproof shallow casserole over a high heat and add the oil. Generously season the chicken, then gently lay into the hot fat and cook for around 3 minutes each side until browned. Remove to a plate and set aside.
Reduce the heat to medium, sauté the leeks and garlic for 2 minutes until softened, then stir in the orzo, half the tarragon and the hot stock. Lay the chicken on top, pouring over any juices. Bake, uncovered, in the oven for 15 minutes, until most of the stock is absorbed.
Remove the pan from the oven, crumble over the feta and bake for 5 minutes more, until the cheese has melted and the chicken is cooked through with no pink meat and juices that run clear.
Add the feta in chunks into the orzo and allow to rest for 5 minutes. Scatter with the remaining tarragon and serve with a sharply dressed salad, if liked.