Chicken Thigh, Orzo and Broccoli Bake
Chicken Thigh, Orzo and Broccoli Bake



  • ½ tbsp olive oil
  • 4 whole chicken thighs
  • 2 chopped onions
  • 2 chopped celery stalks
  • 1 chopped carrot
  • 1 chopped garlic clove
  • 1 tsp fennel seeds
  • 200g orzo or other short pasta
  • 600ml chicken stock
  • 300g broccoli florets
  • Chopped dill
  • Heat the oil in a large casserole. Season the chicken thighs well, then cook skin-side down in the pan for 10 mins or until crisp. Turn and cook for 5 mins more, then remove and set aside. Toss the onion, carrot, celery, garlic and fennel seeds into the pan and cook for 10 mins.
  • Stir in the orzo and stock and return the chicken to the pan. Bring to the boil then simmer for 5 mins. Add the broccoli, cook for 20 mins, stirring occasionally. Bubble away on high for 5 mins to reduce the sauce and thicken, then serve with a scattering of dill.
50 mins
4 serving

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