Chicken and Tomato Stew with Orzo
This is my version of a recipe in Rick Stein's From Venice to Istanbul.
He uses a whole chicken jointed into pieces but I took the easy option to use skinless and boneless chicken thighs.
It fits nicely with Slimming World if you use spray oil or no oil at all like I did and count syns for any cheese you add to your plate at the end.
Serves 6
Olive oil or spray oil
12 Chicken thighs, skinned and boned chopped into big
chunks
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, de-seeded and chopped
100ml red wine (5 syns)
1 litre chicken stock (might need slightly less so don’t
add altogether)
500ml passata
7cm cinnamon stick
1 tsp dried oregano
Salt and pepper
300g orzo pasta
Parmesan cheese
Heat the oil in a flameproof casserole over medium
heat. Add the chicken and brown them.
Reduce the heat and add the onion, garlic and red pepper and cook for about 5
mins. Add the wine, half the chicken
stock, passata, cinnamon stick, oregano, salt and pepper.
Bring to the boil them reduce the heat, cover with a lid
and cook for 20-25 mins.
Add the orzo and stir.
Let the stew simmer for another
10-15 minutes until the orzo is soft and the sauce reduced. Add more stock if
necessary. (This is why I didn’t add all the stock as I wanted my sauce quite
thick).
Serve sprinkled with grated Parmesan, remembering to
count the syns for this.
