5-6 boneless skinless chicken thighs
500g orzo pasta
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1ltr of chicken stock (true foods)
100g cherry tomatoes
1 bag of baby spinach
125ml of white wine
100ml double cream
50g grated parmesan
Salt & pepper
Spice rub for the chicken:
1 tbsp of dried oregano
1 tsp smoked paprika
½ tsp chilli flakes (you can leave out if you're cooking for the children)
½ tsp salt
¼ tsp black pepper
Pre heat the oven to 180 deg C.
Start by mixing all the ingredients for the spice rub for the chicken together and rub all over the chicken thighs.
Put a large pan on a medium heat and add a little olive oil. When hot, sear the chicken all over. Once they get colour all over, remove the chicken thighs and put them in an oven tray and bake in the oven for 15 mins.
At the same time put the cherry tomatoes in a small oven tray covered with a little olive oil and salt and pepper and roast in the oven for the same amount of time as the chicken.
With the same pan that you used for the chicken, add the butter and add the finely chopped onion and garlic and a pinch of salt and cook on a low heat for 5-10 mins.
Then add the orzo pasta and coat in the oil, add the stock and a good pinch of salt. Bring to the boil and then reduce the heat to a medium heat and cook for 7-8 mins. After this time add in the cream, parmesan, roast tomatoes and spinach and stir together, check for seasoning and then place the cooked chicken on top and leave to simmer for another 5 mins until most of the moisture is gone. Turn off the heat and leave to rest for 5-7 mins.
Serve with some more grated parmesan and chopped parsley.