It’s recipe time again at Food&Fitness Always! After a hectic week of pushing it hard at the gym, along with adding new videos to our Youtube channel, I thought it was time to post a new recipe that you certainly won’t be disappointed with!
Orzo is a type of pasta that looks very similar to rice. It’s not as common over here in the UK but it’s simple to cook and adds a different element to a standard one-pot dish.
This ‘Orzo Chicken & Aubergine One-Pot’ recipe really has become a favourite of ours. It combines a delicious sauce with a freshness that you’ll want to cook again and again. Enjoy!
Serves 4 | Prep 10 Mins | Cooking 45 Mins
400g Chicken Thighs (sliced)
Salt & Freshly Ground Pepper
1 Onion (sliced)
1 Garlic Clove (crushed)
1 Bay Leaf
3 Sprigs of Thyme
1 teaspoon Chilli Flakes
1/2 Aubergine (cut into 1cm chunks)
1 Can of Chopped Tomatoes
600ml Vegetable Stock
1/2 Lemon (zested)
50g Fresh Basil
Place a large frying pan on a medium-high heat along with some olive oil. After a few minutes, once the oil is hot, add the chicken thighs and add some salt and freshly ground pepper to season them. Cook for 10 minutes until lightly browned, then set-aside.
Add some more oil to the same pan over the same heat setting and add the sliced onion, along with some additional seasoning. Cook for 8 minutes or until softened.
Then add the garlic, chilli, bay leaf and thyme, and cook for a further few minutes.
Next add the aubergine cubes and cook for 3 minutes.
Return the chicken thighs to the pan along with the orzo, tomatoes, vegetable stock and lemon zest. Increase the heat to bring the mixture to the boil, then reduce to a gentle simmer. Add some additional seasoning at this point.
Simmer for 35 minutes or until the orzo has cooked through.
Finally add the basil and stir through. Adjust the seasoning if required and serve.