This is a great, yummy, one pot meal to make through the week- doesn’t take very long but it tastes like you have spent hours cooking it!
- 5 to 6 chicken thighs with skin on
- 1 lemon, cut into wedges
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano, crushed
- 3 garlic cloves, smashed
- 2 teaspoons salt
Marinate the chicken thighs in an oven-proof pan with the lemon, dill, oregano, garlic and salt. Mix well with fingers and keep aside for 3 to 4 hours in the fridge. Take out of the fridge 30 minutes before roasting. Preheat oven on 400 degrees. Roast for 30 minutes. Turn the broiler on and broil the chicken pieces until they are golden brown. Take out of the oven and keep aside. It is okay if the chicken is not cooked through.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1½ cups orzo
- 3 cups chicken broth plus more if necessary
- 5 ounces baby kale
Heat a saucepan with butter and oil. Add the orzo and sauté on medium heat for 1 to 2 minutes. Add the broth and bring to a boil. Lower heat and simmer and add the chicken pieces including the lemon pieces and let simmer for about ten minutes or till the pasta is cooked and the chicken is cooked through. Add the kale slowly till all is wilted. Add more broth if necessary. Take the lemon pieces out. Mix and check for seasonings. Serve warm.
I love all my recipes but there are some that are extra special and absolutely yummy. This is one of them… I think I saw a version of it on tv but now I can’t remember exactly where.. but I got the idea to do this one pot meal. The orzo is cooked right in the ground beef and then topped with dill and feta!! Absolutely yum… serve it with a delicious crunchy salad and a red wine. Great for a cool, rainy evening…
- 3 tablespoons extra virgin olive oil
- 1 pound ground grass fed beef
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 14 oz can of tomato sauce
- 2 to 4 cups chicken broth
- 1 cup orzo
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ½ cup crumbled feta cheese
Heat a saucepan with the olive oil. Add the ground beef and separate and brown with a wooden spoon over high heat for 3 to 5 minutes. Add the onion, garlic, cumin, cinnamon, coriander and salt. Saute for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with the lid on for 20 minutes. Take lid off and add 2 cups chicken broth. Bring to a boil and add the orzo. Cook for 8 to 9 minutes or till the pasta is cooked. Add more broth if needed. I made this in advance and needed to add more broth while reheating. The consistency should be of a stew. Check for seasonings and garnish with parsley and dill. Crumble feta before serving.
This is yet another great side dish to serve with any kind of protein. It will go really well with burgers, hot dogs, steaks and fish.
I made it with some grilled chicken. I used the harvest grain blend from Trader Joes which includes a few different grains including Israeli couscous.
I kept it simple with dried cranberries and pecans.
I made a quick orange dressing with fresh orange juice, orange zest, white wine vinegar and extra virgin olive oil. I mixed the yummy dressing into the cooked couscous blend and I had a delicious and healthy side dish.
My daughter didn’t care for the cranberries and nuts- so I took them out for her and she ate the grains. I made a simple green salad on the side and we had a light and delicious meal.
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