Creamy Harissa Chicken Orzo

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Grab 2 quality chicken breasts and place them in a bowl.

Add harissa, fresh lemon juice, salt, pepper, garlic granules, smoked paprika, ground cumin, and rosemary to the bowl.

Mix all ingredients in the bowl and cover it, then place it in the fridge to marinate for at least 30 minutes.

After marinating, place the chicken breasts in a medium hot pan and cook each side for around 3 minutes to get some color.

Remove the chicken from the pan and set aside on a plate for later use.

Spoon some butter into the pan and add diced brown onion, stirring and frying for a few minutes.

Add diced garlic to the pan followed by smoked paprika, ground cumin, and rosemary, stirring for a further minute.

Pour in the orzo and stir and fry for 2 minutes.

Pour a small amount of chicken stock into the pan and scrape any bits off the bottom.

Pour in the rest of the chicken stock, bring to a simmer, and then add whole grain mustard, grated grano padano, frozen garlic peas, and reduced background fresh garlic.

Stir everything around until combined, then lay in the two chicken breasts.

Place the pan in the oven at 580°C for 15 minutes.

Remove the garlic flatbread from its packet and place it in the oven for 10 minutes.

After 15 minutes, remove the orzo pan from the oven and take off the chicken breasts, letting them rest for 5 minutes before slicing into thin strips.

Remove the garlic bread and use a cookie cutter to make heart shapes before assembling the two dishes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens