We love this Spanish inspired dish, it will have you dreaming of summer holidays ⛱ The oven baked chicken works perfectly with the creamy, garlicky orzo.
Full Oven Baked Chicken in Tomato & Olive Sauce with Garlic Parmesan Orzo recipe below ⬇
Preparation time: 15 minutes
Cooking time: 45 minutes
• 2 tablespoons olive oil
• 2 tbsp harissa paste
• 6 bone-in, skin-on chicken pieces – this can be a mixture of thighs and drumsticks or all thighs.
• 1 onion, peeled and sliced
• 2 sticks of celery, thinly sliced
• 3 cloves garlic, peeled and minced
• 1 yellow pepper, de-seeded and sliced
• 1 green pepper, de-seeded and sliced
• 1 red pepper, de-seeded and sliced
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 3 tbsp cognac
• 500g fresh ripe tomatoes, peeled, seeds removed and chopped coarsely*
• 200g stoned olives (black or green, or a mixture of the two)
• 1 tbsp capers
• 2 tbsp tomato puree
• 2 tbsp fresh thyme, chopped
• 150ml chicken stock
• 2 tbsp freshly chopped parsley
Garlic Parmesan Orzo
• 300g orzo
• 2 tbsp unsalted butter
• 2 cloves garlic, peeled and minced
• 75g grated parmesan
• 2 tbsp finely chopped parsley
• Pinch of salt and pepper
1. Preheat the oven to CircoRoast 170C.
2. Mix 1 tablespoon of the olive oil with the harissa paste and brush onto the chicken. Place on a baking tray, skin side up, and transfer to the oven. Add medium steam and cook for 15 minutes.
3. Meanwhile, heat the remaining 1 tablespoon of oil in a large oven-proof frying pan or cast iron pan, over a medium-to-high heat.
4. Add the onion, celery, garlic, sliced peppers, salt and pepper. Cook on a medium heat for 3-5 minutes until softened.
5. Add the cognac and heat on a very high heat until the cognac bubbles and mostly evaporates. Stir in the tomatoes, olives, capers, tomato puree and thyme.
6. Pour in the stock and bring to the boil. Turn off the heat, then nestle the chicken pieces in the sauce. Place the pan in the oven and cook at CircoTherm 170C (no steam this time) for a further 20 minutes, until the chicken is cooked through.
7. Whilst the chicken is cooking, add the orzo to a pan of boiling water and simmer for 9 minutes. Drain, reserving a cup of the water.
8. Place a knob of butter in the pan, along with the garlic, and cook for 1 minute on a medium heat until the butter melts and the garlic releases its fragrance (don’t let it brown). Add the drained orzo back into the pan along with the parmesan, parsley, salt and pepper. Stir together and add a few tablespoons of the reserved cooking water to loosen up (add a little more if you like it looser).
9. Take the chicken out of the oven when ready. Sprinkle with chopped parsley and serve with the cooked orzo.
Chef’s tip: To peel the tomatoes, cut the stems off and make a shallow cross in the top and base of each tomato with a paring knife. Place in a steam tray and place in the oven on the steam setting at 100C for 5-6 minutes, until the skins start to split. The skins should now be easier to peel off.
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