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Meat
Easy
6 Servings
Allergens 
1 Hour
Diets
No Diets specified
Here’s a one-pot meal you must try! I came up with this meal to use the orzo in my pantry before Pesach, but now it’s been added to my supper rotation since it’s that good!
For more great cooking, watch Supper, Again?!
2 tablespoons olive oil
6 to 8 boneless skinless chicken thighs/ pargiyot
salt
black pepper
paprika
1 carrot, finely grated
1 onion, finely grated
1 zucchini, finely grated
3 cubes Dorot Gardens Garlic
1 pound Gefen Orzo
1/2 teaspoon salt
2 tablespoons Ta’amti Pesto
4 cups water
Season the chicken with a shake of salt, pepper, and paprika on both sides.
In a large pot, over high heat, add in the chicken and cook a few minutes then flip and cook on the other side to brown. It will not be all the way cooked through, just the outside. Remove onto a plate.
Add the grated vegetables and garlic into the pot. Sauté about three minutes until slightly softened.
Add in the orzo, salt and pesto and mix.
Pour in the water and mix again then top with the chicken and any juices on the plate.
Cover and bring to a boil then lower flame to a low simmer and cook for 25 minutes.
Keep covered another five minutes before serving. Add more pesto over the top of the chicken if desired when serving.
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