Ingredients
Equipment
Method
- Preheat your oven to 400 °F (200 °C). Make sure you are using an oven-proof skillet.
- Season the chicken thighs with salt and freshly cracked black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
- Lower the heat to medium and add the chopped onion to the skillet. Cook until softened, about 10 minutes, stirring occasionally. Add the grated garlic and cook until fragrant.
- Pour in 3 cups of chicken broth and the lemon juice. Scrape up any browned bits from the bottom of the pan. Add the ground coriander and crushed oregano, and cook for 1-2 minutes until fragrant.
- Stir in the uncooked orzo and return the browned chicken to the skillet. Bring the mixture to a boil, then remove the pan from the stovetop.
- Place the skillet in the preheated oven and bake uncovered for about 25 minutes, or until the chicken is fully cooked. Garnish with parsley or dill.
Notes
For a saucier dish, add more chicken broth. For a drier texture, use less broth. You can add fresh spinach or chopped roasted red peppers during the last 5-10 minutes of cooking. To save time on busy evenings, chop the onions and prepare the chicken ahead of time. This dish pairs well with a crisp Greek salad or roasted vegetables.