Marion's 30-Minute Creamy Lemon Chicken Orzo

• 700 g skin-on, boneless chicken thighs
• 2 tbsp olive oil
• 1 tbsp butter
• 3 clove garlic cloves, finely chopped
• 1 cup orzo pasta
• 1 tbsp miso paste
• 1¼ cup chicken stock
• 1½ cup water (added gradually as needed)
• ¾ cup thickened cream
• 1 lemon, zested and juiced
• 1 cup baby spinach leaves
• ½ cup finely grated parmesan cheese, plus extra to serve
• salt and pepper, to taste
• extra lemon zest, to serve

1. 1

   Heat 1 tablespoon of olive oil in a large deep frying pan or skillet over medium-high heat. Season the chicken with salt and pepper. Place the chicken in the pan skin-side down and sear for 5 minutes. Flip and cook for another 4 minutes or until golden and cooked through. Transfer to a baking tray and keep warm in a 120C oven while you make the orzo.

2. 2

   Using the same pan, add the butter and remaining olive oil. Stir in the garlic, orzo and miso paste. Cook for 1-2 minutes until the orzo looks glossy, smells nutty and the miso has melted into the butter.

3. 3

   Pour in the chicken stock (but not the cream yet). Stir well, scraping up the golden bits from the bottom. Bring to a simmer and cook uncovered for about 6 minutes, stirring occasionally. As the orzo absorbs the liquid, add 1½ cups of water gradually to maintain a loose, risotto-style consistency. Add more if needed.

4. 4

   Once the orzo is tender and creamy, stir in the thickened cream along with the lemon zest and juice. Add the spinach and stir until just wilted. Finish with parmesan, stirring until smooth and silky.

5. 5

   Remove the warm chicken from the oven and slice it. Divide the creamy orzo between bowls , then place the sliced chicken on top. Finish with extra lemon zest and parmesan. The orzo should be glossy and spoonable.

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