Description
Succulent one pan Moroccan lemon chicken with orzo combines North African spices and Mediterranean ingredients for a quick, flavorful meal. Diners will appreciate its complex layers of zesty citrus, aromatic herbs, and tender chicken that come together effortlessly in a single skillet.
Ingredients
Scale
- 6 boneless skinless chicken thighs (2 pounds / 907 grams)
- 2 tbsps vegetable oil
- ½ onion, chopped
- 5 garlic cloves, minced
- ⅔ cup orzo
- 1 ⅓ cup chicken stock
- ½ cup mixed pitted olives, sliced
- 1 tbsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- ¼ cup chopped fresh parsley, for topping
- ½ tsp kosher salt
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp saffron, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Seasoning Preparation: Thoroughly coat chicken thighs with salt and pepper on both sides, ensuring complete coverage for maximum flavor infusion.
- Searing Technique: Heat oil in a large skillet over medium-high heat until surface shimmers, then carefully place chicken skin-side down to develop a rich, golden-brown crust for 4-5 minutes without disturbance.
- Chicken Browning: Flip chicken pieces and cook opposite side for 3-4 minutes, creating an even, caramelized exterior before removing to a temporary plate.
- Aromatic Base: Reduce skillet heat to medium, sauté diced onions and minced garlic until fragrant and translucent, releasing their subtle sweetness.
- Spice Infusion: Sprinkle Moroccan spices over the onion mixture, stirring to distribute evenly and unlock their complex, warm flavor profile.
- Orzo Integration: Introduce orzo to the skillet, gently tossing to coat with spices and prevent clumping, creating a flavorful foundation.
- Liquid Incorporation: Pour chicken broth into the skillet, bringing to a gentle simmer and allowing orzo to absorb the aromatic liquid.
- One-Pan Assembly: Carefully nestle chicken thighs back into the orzo, partially submerging them in the cooking liquid for even heat distribution.
- Final Cooking Stage: Simmer uncovered, occasionally stirring, until orzo becomes tender and chicken reaches an internal temperature of 165 degrees fahrenheit.
- Flavor Enhancement: Remove from heat and brighten the dish with fresh lemon juice, delicate lemon zest, and briny olives for a burst of Mediterranean-inspired complexity.
- Garnish and Serve: Sprinkle chopped parsley and toasted slivered almonds over the dish, adding visual appeal and a delightful textural contrast.
Notes
- Skin Crispiness Technique: Ensure chicken remains undisturbed during initial searing to achieve perfectly golden, crispy skin that locks in juicy flavors.
- Spice Distribution Trick: Toast moroccan spices with onions to unleash deeper, more complex aromatic notes and prevent raw spice bitterness.
- Liquid Balance Check: Maintain just enough broth to cook orzo without drowning the dish, creating a creamy, not soupy, final texture.
- Temperature Precision: Use a meat thermometer to confirm chicken reaches exact 165°F internal temperature for safe, tender results without overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 5
- Calories: 460
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 90 mg