Wednesday, June 19, 2013

Kalamata Lemon Chicken with Orzo

We’ve been experimenting with more dishes that call for chicken thighs. I confess that chicken breasts will always be my favorite, but in truth the thighs have more flavor.

I think the aroma of chicken roasting in the oven with kalamata olives and lemons smells like comfort food. From start to finish this takes about 45 minutes, which is relatively quick for most comfort food dishes.

I’ve fallen head over heels in love with orzo and frequently use it in place of rice. For one reason, it cooks much faster and can be ready in under 15 minutes even if you count the time it takes for the water to boil. Brown rice, which is the rice we eat when we eat rice, takes at least 45 minutes from start to finish. Orzo is one of the reasons this dish doesn’t take a long time to cook.

This post, as well as some in the future, is shorter than usual because we’re in the midst of refreshing and remodeling a new house. I will be busy for the next several weeks and I probably won’t be able to get around and visit with my friends as much as usual, and also we may be without the internet until we get settled. Please, just hang in there with me. Things will be back to normal soon.



Kalamata Lemon Chicken
Adapted from Better Homes & Garden – serves 4

1 ¼ pounds skinless, boneless chicken thighs
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2/3 cup dried orzo
½ cup drained and pitted kalamata olives
1-14oz can low sodium, low fat chicken broth (or homemade)
1 tablespoon freshly squeezed lemon juice
½ of a lemon, cut into thin wedges
1 teaspoon dried oregano or Greek seasoning
Hot chicken broth, optional, use as needed
Freshly snipped oregano, including the flower if you have it, for garnish

Preheat the oven to 400 degrees F. Season chicken with salt and freshly ground black pepper. In a 4-quart Dutch oven, brown the chicken in hot oil over medium-high heat for about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, and oregano.

Bake, covered, in a 400 degree F oven about 35 minutes or until chicken is tender and no longer pink (180 degrees F). Serve in shallow bowls. Add additional hot broth if you want the dish on the soupy. Garnish with snipped fresh oregano and serve right away.


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This will be shared with Foodie Friday at Rattlebridge Farms, Foodie Friday at Simple Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.

30 comments:

  1. We, too, have been enjoying chicken thighs of late. I like the fact that this is a one-dish meal. Hope your renovations go smoothly and you are settled in soon.

    Best,
    Bonnie

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  2. oooh, this looks so darn good! and I LOVE Kalamata olives.. good luck with the new house, I look forward to an update! and thanks for sharing the recipe.

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  3. THIS IS MY DINNER TONIGHT! HAVE CHICKEN, HAVE ORZO, HAVE OLIVES! YUM!

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  4. I really like Orzo too..quinoa..barley..rice..love it all:)Must find that button for Bloglovin..just added you:)Looking forward to the reveal:)You are so great to embark on another adventure..KUDOS.

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  5. That sounds great. I love chicken thighs too. Good luck with your reno job! Show us pictures when you are through if you can.

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  6. I have everything I need to recreate this delicious and flavourful dish Sam. I had something similar on my list for "cleaning out the fridge". I am just so wasteful.

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  7. I'm a chicken thigh fan, an orzo fan, a kalmeta fan, and a lemon fan. I think I better give this a try. :) Look forward on updates about the house Sam.

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  8. I love the combination of lemons and olives - the thought is making my mouth water! I'm adding this to my must cook list. I'm finding the boneless chicken thighs are great to cook with. Excellent that this is a one pot dish.

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  9. I prefer thighs over breasts because of the flavor and they stay moist during cooking. I think they absorb flavors better than white meat. Good luck with the move, Sam. I hope everything goes well.

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  10. Looks like a delicious meal in one! Love all these fabulous ingredients!

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  11. What fabulous flavors! Kalamata olives are my favorite olives and I love lemony chicken dishes.

    Cheers,

    Rosa

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  12. Oh, Sam, how did you guess? I LOVE chicken with lemon and olives! I have made a North African version and a Senegalese version and now I am so making your Greek version! Stunning!

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  13. What a lovely dish for summer, Sam. It sounds delicious. I love the flavors of the islands and you have captured them perfectly. Have a great day. Blessings...Mary

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  14. Orzo with olive and chicken...a beautiful combo of flavours, Sam.

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  15. This sounds delicious, and orzo is a favorite for us.

    Good luck with your projects. I will be anxious to hear more about them.

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  16. I could eat at your house every night. We have the same taste in food. Love this dish.

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  17. I love Med flavors, especially olives. As a just okay rice eater, I will nearly always opt for orzo. The dish looks delicious Sam.

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  18. I am roasting a rather special (v expensive) chicken tonight. It will have just 3 added flavours; rosemary, lemon, and kalamata olives. As a total chicken aficionado, I shall try your above recipe at a later date; it looks gorgeous.

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  19. I went back and read all your past entries as I did not want to miss anything – I love the pimento cheese idea with bacon. Even though we have so many cheeses in France I had never tasted pimento cheese until I came to Georgia. I usually like to place fresh pieces of basil on the tomato but I’ll try the bacon. I read your Memorial Day get together post at Tellico Lake – isn’t the one near Chattanooga? It’s not far from us I believe. You had some great dishes there and I’ll copy the shrimp and grits which is another American dish I had never tried before I came to Georgia (had it in Savannah.) Your last recipe, Kalamata Lemon Chicken is another winner.

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  20. Yum! This looks like the perfect summer dish.
    I'll be saving this one ~

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  21. This looks scrumptious, always nice to have a quick but flavourful meal in the arsenal!

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  22. I've recently become a convert to boneless chicken thighs. I'll give this a try. The flavor combination sounds wonderful.

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  23. We are eating more chicken thighs for the same reason even though the breast is my favorite part of the chicken. Your dish sounds delicious with the olives and lemons. I hope your renovations are going smoothly.

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  24. I love chicken thighs too and can get boneless at our grocery store too. This sounds is delicious and orzo is wonderful!

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  25. I like the touch of adding the fresh thyme as garnish, it adds depth.

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  26. Another winner! Thighs (or second joints as I grew up calling them) are my very favorite part of the chicken.

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  27. Like you I prefer white meat on chicken, but like my husband and you say: the flavor is in the thighs. I have fallen in love with orzo, but still have a strong love affair with rice, so I'll continue to use both. This is just a perfect recipe to prepare chicken for summer days!

    Roz

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  28. Chicken thighs have always been my favorite part of the chicken and my daughter loves orzo. This is definitely going on this week's menu. A perfect summer dinner!

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  29. Sam, this looks amazing! I'm a chicken breast girl too & I've been trying to use the boneless, skinless thighs too, but don't tell my husband! LOL!!! They are especially good in soup. I may try them on the grill in the next few weeks.

    I'll hang in there too! Can't wait to see the changes!

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  30. this looks like the perfect combination from the salty olives to the zesty sweet lemon. Orzo goes so well with chicken and I think I will be having this for dinner real soon! Great creativity!

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Sam