Recipe: Grilled Chicken Orzo Salad01:00|BRANDED
We’re bringing our grilled chicken orzo salad to the table! It’s a wonderful lunch or dinner packed full of fresh herbs and preserved lemon. Yum! Cooking orzo in chicken stock adds heaps of flavour. Prep time: 15 mins (+ 2 hours marinating) Cook time: 20 mins Serves: 4 INGREDIENTS: For the Chicken: - 4 Waitoa Chicken Thighs - ¼ cup Olivado Extra Virgin Olive Oil - ½ preserved lemon, diced - 2 garlic cloves, crushed - Salt & Pepper For the Orzo Risotto: - 1 ½ cups orzo - Olivado Extra Virgin Olive Oil - 1 Onion, finely chopped - 1 Clove Garlic - ½ cup Stoneleigh Sauvignon Blanc - 800ml Chicken stock - ⅓ cup Superb Herb Mint, roughly chopped - ⅓ cup Superb Herb Italian Parsley, roughly chopped - ⅓ cup Superb Herb Dill, roughly chopped - 2 cups baby rocket leaves, roughly torn For the Yoghurt Dressing: - 1 cup Anchor Greek Yoghurt - ½ preserved lemon, finely diced - 1 garlic clove, crushed - ½ cup Superb Herb Mint, Italian Parsley & Dill, roughly chopped Wine Match: Stoneleigh Sauvignon Blanc METHOD: For the Chicken: 1. Place diced preserved lemon, olive oil, garlic and chicken thigh fillets in a bowl. 2. Add lashings of salt and pepper then massage into chicken. 3. Cover the bowl with cling film then pop in the fridge to marinate for at least 2 hours. 4. Heat BBQ or grill on high. Drizzle with oil then place chicken skin side down on grill, turning then flipping, until cooked through, about 10 mins. For the orzo “risotto”: 5. In a heavy based saucepan, fry onion in olive oil. Once brown, add the orzo and stock and bring to a boil. Cook for roughly 10 mins, until the orzo is al dente and liquid is absorbed. 6. Mix herbs and rocket, then lay sliced chicken on top. 7. Whisk together yoghurt dressing then drizzle over chicken salad. This recipe is brought to you by fresh.co.nz.