Curried orzo & crispy chicken
Serves 2
Easy
Prep:
Cook:
Stir creamy korma curry paste through orzo and corn before topping with spicy chicken thighs in this quick yet satisfying recipe using storecupboard staples
Skip to ingredients
Units:
- 4 medium boneless, skin-on chicken thighs(see tip)
- 2½ tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp black onion seeds
- pinch of chilli flakes
- 200g long-stemmed broccolihalved
- 100g frozen sweetcorn
- 3 tbsp korma curry paste
- 300g orzo
- 900ml chicken stockmade with 1 chicken stock cube
- 2 tbsp double cream
- ½ lemonjuiced
Nutrition: Per serving
- kcal1152
- fat48g
- saturates15g
- carbs122g
- sugars7g
- fibre15g
- protein51g
- salt3.14g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Season the chicken skin with salt. Add 1 tbsp of the oil to a frying pan over a high heat and fry the chicken, skin-side down, for 5 mins, until golden. Remove the chicken from the pan and arrange on a large, flat baking tray skin-side up.
step 2
Return the pan to the heat and add the spices. Cook for 30 seconds, then carefully pour the spicy oil over the chicken. Add the broccoli to the baking tray with the chicken and drizzle the broccoli with ½ tbsp oil. Cook for 15-18 mins until the chicken is cooked through and the broccoli is lightly charred.
step 3
Heat the remaining oil in a clean frying pan over a high heat and cook the sweetcorn for 5 mins, until turning golden. Add the korma paste and cook for 2 mins, then add the orzo and fry for 1 min. Pour in the stock and cook for 10-11 mins, stirring regularly until the orzo is cooked through. Finish with the cream, lemon juice and season to taste. Serve topped with the chicken and broccoli.
