Lifestyle

Recipe: Chicken and orzo with lemon and olives

Total time: 45 minutes

Servings: 6 to 8

Note: This recipe can easily be doubled and also can be made with chicken thighs. Use a good-quality chicken broth; homemade chicken stock is even better.

8 chicken drumsticks

Salt, pepper to taste

2 tablespoons olive oil

1 1/2 cups orzo

3 cups chicken broth

1 large clove garlic, minced

1 small lemon, cut into 8 wedges

1 teaspoon freshly squeezed lemon juice

3/4 cup pitted Kalamata olives

1 large bay leaf

3 tablespoons chopped fresh oregano, divided

1. Heat the oven to 350 degrees. Season the chicken legs well on all sides with 1 1/2 teaspoons salt and 1 teaspoon pepper.

2. In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides, about 5 minutes. Remove from the pan.

3. Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon of the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake for 25 to 30 minutes, until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

Each of 8 servings: 317 calories; 21 grams protein; 32 grams carbohydrates; 2 grams fiber; 11 grams fat; 3 grams saturated fat; 48 mg. cholesterol; 622 mg. sodium.

Copyright © 2014, Los Angeles Times
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