Instructions
- Preheat oven to 375°F.
- Season chicken thighs with ¾ tsp of salt & bring to room temperature; thoroughly dry chicken skin with a paper towel before step 2.
- Heat oil in a large oven-safe skillet over medium-low heat, add chicken thighs skin side down. Render until golden and crisp, about 12-15 minutes. Remove chicken from pan.
- In the same pan, add onion and remaining salt and saute until aromatic, 4-5 minutes.
- Add orzo and toast 4-5 minutes, stirring occasionally, until most pieces are lightly golden and there is a nutty aroma.
- Add garlic and mix to combine. Add tomato paste and cook to caramelize, 2-3 minutes.
- Add chicken broth & bring to a boil. Nestle chicken thighs, flesh side down, into the orzo (make sure that the skin is NOT in the liquid) and transfer to the oven Bake for 20-25 minutes, or until orzo is cooked through.
- Serve in cooking vessel and top with grated cheese and basil.
Go to the next page to get the Amount Per Serving
