Greek tomato chicken with lemon basil orzo

I love to cook this kind of chicken for friends and family as I can make it ahead of time and just reheat while the orzo cooks, before serving. You can also prep the basil lemon butter a day or two ahead, store in the fridge and quickly stir into the cooked orzo at the last minute. I like to serve this dish with a leafy green salad and lemon dressing. This recipe also makes a great mid-week dinner as it's quick to prep and goes down well with everyone. It's so full of flavour with minimal ingredients and effort, just browning the chicken and slow cooking the onions makes a lovely rich sauce that tastes like you've spent hours on it! 

I've added some creamy cannellini beans for extra fibre, plant protein and lots of vitamins and minerals. Cannellini contain vitamin B9 (folate) for DNA synthesis and repair, K for blood clotting and bone strength, plus antioxidant vitamin E to mop up free radicals and reduce oxidative stress. They also provide minerals such as copper, iron, potassium and phosphorus. Copper is needed for iron absorption and the formation of red blood cells, so both these mineral may be important for energy levels, while vitamin K and phosporus are associated with bone strength and density. BUT if you just don't like beans you can leave them, there's plenty of nutrients in this meal without them! It's high in lean protein from the chicken and vitamin C and folate in the onions, plus healthy fats in the olive oil. Alternatively you could replace cannellini with chickpeas, or even a tin of lentils. If you're using beans or chickpeas, I really recommend the Bold Bean Co range - they have a lovely creamy texture and favour.

Ingredients

Serves 4 generously

• 8 chicken thighs 

• 1 large red onion

• 1 garlic clove

• 1 x 400g tinned tomatoes 

• ½ of a 570g jar @boldbeans cannellini beans or 1 x 400g tin

• Handful chopped parsley

• 1 tsp sea salt 

• 400g orzo

• 2 tbsp salted butter, room temp

• 15g basil, chopped roughly 

• Zest of ½ lemon

• Handful of toasted pumpkin seeds, optional 

  Method

• Heat a tablespoon of extra virgin olive oil in a large wide bottomed pan. 

• Fry the chicken in batches for around 5-7 mins a side until browned. Set aside on a plate. 

• Add the onions to the pan and fry gently for 10 minutes, then add the garlic and cook for a minute longer. 

• Next, put the chicken back in the pan, followed by the tomatoes and beans (if using Bold Beams, spoon them out from the jar; don’t dry to drain. If using a tin, add the beans plus half their water). 

• Simmer for 20 mins with the lid on and then remove for another 20 mins. 

• While the chicken is cooking, make the orzo. Place the pasta in a saucepan of boiling salty water. Simmer for 5-7 mins (check packet instructions). 

• Mash the lemon, basil, and a pinch of salt into the butter. 

• Drain the pasta thoroughly, stir in the lemon butter, and mix well. 

• When the chicken is cooked top with crumbled feta and chopped parsley straight into the pan or when plated. 

• Serve with a crisp green salad and lemon dressing (a drizzle of olive oil, a squeeze of lemon juice, and sea salt). 

Creamy tomato orzotto

This is a great crowd pleaser dish that doesn’t take long to make. It’s perfect for mid-week as it’s easy to throw together and if our household is anything to go by, everyone will love it - even if they do pick out the courgettes!

If there are other veggies that you prefer, you could also switch the pepper or courgette for spinach, peas, broccoli or sweetcorn - all would work really well . I would add any of these with the roasted tomatoes towards the end, apart from broccoli as it would need slightly longer to cook.

Ingredients

Serves 4 generously

• 250g baby plum tomatoes, halved

• 1 medium onion, finely chopped

• 1 red or yellow pepper, sliced

• 1 small courgette, half moon slices

• 1 large clove garlic

• 400g orzo

• 1L boiling water

• 2 tsp vegetable bouillon (low salt)

• 1 x 400g tin chopped tomatoes

• 1 tsp fresh thyme leaves, or ½ tsp dried

• 4 tbsp (heaped) or 120g mascarpone cheese

• 50g parmesan

• ½ tbsp red wine vinegar

• 1 ¼ tsp sea salt

• A good grind of black pepper

• Large handful basil, leaves roughly chopped

Method

• Preheat the oven to 180ºc

• Spread the tomatoes on a large tray, drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 25 minutes.

• Heat ½ tbsp of olive oil in a large pan and fry the onion gently for 5 minutes, then add the garlic and pepper, cooking for a further 5 minutes.

• Next add the courgette slices and cook for 10 minutes, stirring regularly.

• Add the orzo, boiling water, tinned tomatoes, vegetable bouillon and thyme, stirring well. Simmer with the lid off for 20 minutes, stirring regularly to stop the orzo sticking to the bottom of the pan.

• Then add the roasted tomatoes, carefully scraping all the residue from the bottom of the tin for extra flavour.

• Stir in the mascarpone, 30g parmesan, vinegar, salt, pepper and finish with the basil.

• Serve with a green salad, the rest of the parmesan and garlic ciabatta (if you have time).

Orzo, sweet pepper, spinach & toasted almond salad

It’s all about salads for me at the moment! I love the warmer weather and the food it brings, out with soup and in with lots of colourful plates of grains, veggies, cheese and fresh herbs. This is a Italian-style plate with a lovely combination of pasta, roasted peppers, spinach, basil and toasted almonds in a garlic red wine vinaigrette. The salad is vegan, but if you want to top with crumbled feta, that would work really well too.

Ingredients

Serves 4-6

• 3 sweet peppers (red, orange or yellow)

• 250g orzo

• 150g fresh spinach

• A handful of ripped basil leaves

• 50g almonds

Dressing

• 60ml olive oil

• 20ml red wine vinegar

• 1/2 tbsp maple or honey

• ½ small garlic clove, grated

• 1 thinly sliced half moon of red onion, finely chopped (see photo below)

• ¼ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Make the dressing by mixing all the ingredients in a salad shaker (I love this one by Oxo)

• Spread the almonds on a baking tray and toast in the oven for 6-7 minutes. Allow to cool and then chop roughly.

• Cook the orzo as per the packet instructions, usually simmer for 8-12 minutes, depending on the brand. Drain and rinse in cold water to stop it cooking further. Once thoroughly drained put in a bowl and drizzle with a little of the dressing to stop it clumping. Add a good pinch of sea salt too.

• While the orzo is cooking, roast the peppers: put them on a sheet of tin foil and place under a hot grill, blacken on all sides - this should take about 12-15 minutes, turning every 2-3. Wrap in the foil once cooked and leave to cool for 5 minutes, then peel, deseed and cut into strips. Reserve the juices from the peppers and pour over the salad before serving for extra flavour.

• Steam the spinach for approx 3 minutes until it has just cooked, then spread out on a plate to cool.

• Mix the peppers, spinach and basil leaves into the orzo and pour over 2/3 of the dressing. Spread the salad onto a large serving plate, drizzle over a little extra dressing and the juice from the peppers. Finish by scattering over over a few basil leaves and the toasted almonds.

Tip

• Avoid green peppers as they’re unripened and bitter.

• Save the rest of the red onion to chop thinly in salads.

• This salad tastes even better for lunch the next day! I think because the flavours from the dressing have more time to permeate the pasta. Or may be it was because I didn’t have to actually make anything!

Orzo, roast tomato & broccoli salad with pesto

This is a quick and easy salad that can be eaten warm or cold, so it’s a good one to make all year round. I also like to add a little cheese to this dish by crumbling over some feta or grilling 2-3 slices of halloumi;. It goes really well with roast chicken, pan fried fish or even chickpeas roasted in a pan with a little olive oil, salt and a squeeze of lemon.

Ingredients

Serves 4-6

• 1 head broccoli, chopped into florets

• 400g cherry tomatoes, halved

• 1 tbsp rapeseed or olive oil

• 350g orzo

• 20g toasted almond flakes

• 2 tbsp any kind of pesto - I made some myself, but you can use jarred or fresh ready made from the supermarket.

  Pesto

  Makes enough for this recipe plus 4 servings with pasta

• 90g basil - or wild garlic when it’s in season (March/April)

• 1 small clove garlic (but don’t add if you’re using wild garlic!)

• 2 tbsp lemon juice (approx juice of 1 lemon)

• 6 tbsp olive oil

• 60g pine nuts

• 15g parmesan, chopped roughly

• 1/2 tsp sea salt

  Method

• Preheat the oven to 180°c

• First make the pesto by putting all the ingredients into a food processor and blitzing until they form a loose paste-like texture. If the parmesan isn’t grated add this first and blitz, followed by the pine nuts and repeat, then add the rest of the ingredients. You don’t want it too smooth though as pesto isn’t a purée!

• Next put the veggies on a large tray so they have plenty of space and drizzle with the oil, sprinkle with salt and mix well. Roast for 12 mins, then turn the broccoli and put back in the oven for a further 5-8 minutes so it has started to brown a little on the other side, but still has a bit of a bite.

• While the veggies are roasting, cook the orzo as per the packet instructions - usually boil for 10 mins - then drain thoroughly and stir in the pesto.

• Spoon the orzo and veggies on to a serving plate, season and sprinkle with toasted almonds.

• Serve straightaway if you want the salad warm. Otherwise leave to cool and eat at room temperature.

  Tips

• All salads taste better when eaten at room temperature, rather than chilled, so remember to take it out of the fridge about an hour or so before eating.

• Try adding some sliced avocado if you’re eating it at room temperature.

• A drizzle of posh balsamic or balsamic glaze (same sweet tangy flavour as the posh, but way cheaper!) would also work well.

• Make the pesto a day or so ahead so you cut down on the prep time. Pesto stores really well in the fridge for 7 days or freezes for up to 3 months and this recipe will give you enough to add to another meal at least, so it’s a good one to make ahead and save time in the kitchen later. I love to roast a tray of mixed vegetables and add a few dollops of pesto or it’s great added to risotto as a flavour boost at the end.

Broccoli, tomato, avocado & orzo with wild garlic pesto

This is a quick and easy salad for a healthy lunch or dinner. You could crumble a little feta on top or add a few slices of mozzarella and some basil leaves to add some extra protein if you’re eating it on its own.

Ingredients

Serves 4-6

• 1 head broccoli

• 400g cherry tomatoes

• 1/2 avocado (optional)

• 350g orzo 

• 20g toasted almond flakes

• 2 tbsp any kind of pesto - I made some myself, but you can use jarred or fresh ready made from the supermarket. 

  Method

• Turn your oven on to 180°c and put the veggies on a large tray so they have plenty of space. Drizzle with rapeseed or olive oil and sprinkle with salt. Roast for about 15 mins, turning the broccoli midway.

• Cook the orzo as per the packet instructions - usually boil for 10 mins.

• Drain the orzo and stir in the pesto.

• Spoon the orzo and veggies on to a serving plate, add the avocado if you’re using, season and sprinkle with toasted almonds.

• A drizzle of posh balsamic or balsamic glaze (same sweet tangy flavour as the posh, but way cheaper!) would also be good.

• Add feta, mozzarella or goats cheese if you like and serve with a leafy salad and sweet potato wedges.

• For non-veggies this salad would be great with grilled chicken or fish

Pesto

Makes 7-8 decent portions, so plenty to freeze. 

• 100g wild garlic, basil or parsley

• 1/2 large clove garlic (but don’t add if you’re using wild garlic!)

• 2 tbsp lemon juice (juice of 1 lemon)

• 5 tbsp olive oil

• 100g pine nuts or sunflower/pumpkin seeds, toasted almonds, walnuts

• 15g parmesan (or extra nuts for a vegan option) 
  1/4 tsp table salt
  
  

Courgette, tomato & orzo salad with feta & pumpkin seeds

This is a tasty summer salad, which can be eaten on it’s own for lunch or as part of a spread of sides. Personally I love it just as it is, but it would be great with roasted chicken, or any kind of fish.

Ingredients

Serves 4 or 6 as a side

• 350g orzo, cooked as per packet instructions

• 1 large courgette, sliced diagnonally

• 200g baby plum or cherry tomatoes, halved

• 100g feta, crumbled

• 2-3 tbsp pumpkin seeds

• 2 tbsp olive oil

• Juice of 1/2 a lemon, increase if you like it tangy

• Small handful of basil leaves

Method 

• Preheat the oven to 180°c, arrange the tomatoes on a tray and drizzle with 1 tbsp rapeseed or olive oil. 

• Put the tray in the oven and roast for 20-25 minutes, allow to cool once cooked.

• Put a griddle pan on the job to heat and brush the courgette lightly on one side with rapeseed oil. 

• Place the courgette, oiled side down, into the pan in neat rows, don’t overlap.

• Griddle on a med/high heat until you have nice dark lines. Don’t move the slices before you have a line or they won’t be as distinct. You might need to press each slice of the courgette into the pan to help get the lines. 

• Turn the courgettes and repeat. You might need to do this in batches if there isn’t enough room in the pan. 

• Put the cooked orzo into a large bowl and mix in the tomatoes and courgettes.

• Pour in the oil and lemon juice, plus a sprinkle of salt and grind of pepper, mix well and then add the basil.

• Crumble over the feta and add the pumpkin seeds, taste and add a little more lemon juice if needed.