These middle eastern spices make this a flavorful dish that cooks up quickly and is great the next day left over. I made a quick tzatziki sauce that adds an extra hit of Mediterranean flavor and creaminess to the dish. You can also use chicken breast chunks rather than thighs, but they may be a bit drier. It’s an easy subsitute!

A taste of the Mediterranean in every bite!

Serves 2-4

Ingredients:

For main dish:

  • 2 lbs boneless, skinless chicken thighs
  • 1 onion, finely diced
  • 6 cloves garlic (3 minced, 3 whole)
  • 1 pint cherry tomatoes
  • 1 small bunch basil leaves
  • 1 red bell pepper, small dice
  • 1 cup orzo
  • 2 cups chicken stock
  • 2 tablespoons butter
  • About 1/4 cup olive oil
  • 3 teaspoons cumin
  • 3 teaspoons turmeric powder
  • 2 teaspoons coriander
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1/2 tsp cayenne pepper, more if you prefer
  • Kosher salt and pepper
  • Juice of. 1 large lemon
  • 1/2 cup olives (optional for serving)

For serving (optional):

  • 1 cup whole plain yogurt
  • 1/2 cup shredded cucumber (water squeezed out)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder

Directions:

Preheat oven to 425. Place tomatoes and whole garlic on a sheet pan and toss with salt pepper a little garlic powder and olive oil to coat. Roast in oven for 25 minutes until tomatoes blister and are just burning on top. Remove from oven and add basil leaves and chop up the softened roasted garlic and set aside until ready to serve.

While the tomatoes are roasting, heat a heavy bottom skillet with lid or Dutch oven with the butter and 2 tablespoons of olive oil on medium heat. Pat the sliced chicken thighs dry and toss in a bit of salt and pepper. Add chicken to your pan (in batches if necessary) and sear for a couple of minutes on each side to brown (they may not be cooked through entirely). Remove and set aside. In the same pan, add the onion, bell pepper and garlic and sauté on medium low for about 5 minutes stirring frequently, season with a bit of salt and pepper. Once tender, add the orzo to your pan and increase heat to medium high so that orzo is coated. Add the spices and continue to stir to incorporate, then add the stock and bring the mixture to a boil. Add the chicken back to the pan, cover your pan and reduce heat to simmer. Continue to cook for 15-20 minutes on low until orzo is tender and has absorbed the liquid.

Prepare your tzatziki sauce by combining all the ingredients in a small bowl.

To serve:

Top your pan with the roasted tomato mixture, olives and a squeeze of lemon juice. Serve with a little tzatziki sauce on top as desired and enjoy!