2 tablespoons olive oil
6-8 skinless boneless chicken thighs
2 yellow onions, sliced
2 garlic cloves, sliced
125ml (½ cup) white wine
1 chicken stock cube mixed with 400ml (1¾ cups) water
400g (14oz) can chopped tomatoes
2 tablespoons Bomba! XXX
2-3 sprigs of thyme
2-3 sprigs rosemary
1 bay leaf
juice and zest of one lemon
175g (6oz) orzo pasta
250g (8oz) kalamata olives
1 teaspoon of honey (optional, but helps to balance the acidity of the tomatoes)
sea salt and freshly ground black pepper
- Heat to oil in a large, heavy based pan and fry the chicken in two batches, on both sides until golden, adding extra olive oil if needed. Remove from pan and set aside.
- In the same pan, fry the onions until softened and add the garlic for a further minute. Pour in the wine, stirring to deglaze the pan. Add the chicken stock, tomatoes, Bomba, thyme, rosemary, bay leaf and lemon juice. Return the chicken to the pan. Season with salt and pepper. Bring up to a simmer and cook, covered, for 45 minutes.
- The add the orzo, olives and lemon zest and simmer for around fifteen to twenty minutes, until the pasta is cooked to al dente, stirring regularly to prevent sticking.
- When the pasta is cooked through, check the seasoning and stir through the honey if using. Serve sprinkled with chopped parsley.
Handful of flat leaf parsley, roughly chopped