We’re bringing our grilled chicken orzo salad to the table! It’s a wonderful lunch or dinner packed full of fresh herbs and preserved lemon. Yum! Cooking orzo in chicken stock adds heaps of flavour.
Ingredients
For the Chicken
- 4 Waitoa Chicken Thighs
- ¼ cup Olivado Extra Virgin Olive Oil
- ½ preserved lemon diced
- 2 garlic cloves crushed
- salt & pepper
For the Orzo Risotto
- 1 ½ cups orzo
- Olivado Extra Virgin Olive Oil
- 1 onion finely chopped
- 1 clove garlic
- ½ cup sauvignon blanc
- 800 ml chicken stock
- ⅓ cup Superb Herb Mint roughly chopped
- ⅓ cup Superb Herb Italian Parsley roughly chopped
- ⅓ cup Superb Herb Dill roughly chopped
- 2 cups baby rocket leaves roughly torn
For the Yoghurt Dressing
- 1 cup Greek yoghurt
- ½ preserved lemon finely diced
- 1 garlic clove crushed
- ½ cup Superb Herb Mint, Italian parsley and dill roughly chopped
Instructions
- For the Chicken: Place diced preserved lemon, olive oil, garlic and chicken thigh fillets in a bowl. Add lashings of salt and pepper then massage into chicken. Cover the bowl with cling film then pop in the fridge to marinate for at least 2 hours.
- Heat BBQ or grill on high. Drizzle with oil then place chicken skin side down on grill, turning then flipping, until cooked through, about 10 mins.
- For the orzo “risotto”: In a heavy based saucepan, fry onion in olive oil. Once brown, add the orzo and stock and bring to a boil. Cook for roughly 10 mins, until the orzo is al dente and liquid is absorbed.
- Mix herbs and rocket, then lay sliced chicken on top.
- Whisk together yoghurt dressing then drizzle over chicken salad.