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2 massive carrots, peeled
1 massive leek, trimmed and washed nicely
3 Tbsp olive oil
500g boneless rooster thighs
3 cloves garlic, crushed
4 sprigs thyme
2 bay leaves
½ tsp chilli or smoked paprika flakes
Finely grated zest and juice of two lemons
1 litre rooster inventory
½ tsp black pepper
1½ cups orzo pasta
Salt to style
3 Tbsp flat leaf parsley, coarsely chopped
Method
- Preheat the oven to 180C.
- Cut the rooster into bite-sized items. Heat the oil in a heavy-based casserole dish with a tight-fitting lid. Season rooster with salt and pepper and cook dinner till beginning to color. Remove and put aside.
- Cut the carrots and leek into rounds and saute within the rooster pan till starting to melt – 4-5 minutes.
- Add the garlic, thyme and bay leaves to the dish and provides it a fast stir. Add the chilli or smoked paprika, lemon zest and juice and season with salt and pepper.
- Add the rooster again to the pan, pour within the chilly water, flip up the warmth and produce the liquid to the boil. Once boiling, cowl with the lid, place within the oven and bake for quarter-hour. Take the dish out of the oven. Stir the orzo into the liquid across the rooster. Return the uncovered dish to the oven and bake for one more quarter-hour or till the orzo is al dente. Set apart the dish for 10 minutes lined so the orzo can take in the cooking liquid.
- Check the seasoning as soon as it’s cooked and stir within the recent parsley.
– fresh.co.nz
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