Serves 4
INGREDIENTS:
6 small chicken thighs, bone‑in and skin‑on (about 900 g)
Sea salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
1 brown onion, finely diced
3 garlic cloves, crushed
2 tbsp capers, drained
2 punnets cherry tomatoes (about 400–450 g)
2 tsp dried oregano (or 2 tbsp chopped fresh oregano)
1 tsp chilli flakes
12 pitted kalamata olives
Roasted red pepper, sliced into strips
250g orzo pasta
750ml hot chicken stock
Small handful flat-leaf parsley leaves, roughly chopped
Lemon wedges, to serve
METHOD:
1. Pat the chicken thighs dry with kitchen paper. Season generously with salt and pepper. Heat 2 tbsp of the olive oil in a the shallow casserole pot or over a medium-high heat. Place the thighs in skin-side down and cook for 6–8 minutes, until the skin is deep golden and some fat has rendered. Turn and cook the other side for 3–4 minutes. Transfer the chicken to a plate, leaving the flavourful fat in the pan.
2. Reduce the heat to medium. Add the remaining 1 tbsp olive oil if the pan looks dry, then add the onion and a pinch of salt. Cook for about 3–4 minutes, stirring, until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add half of the capers, all of the tomatoes, the oregano and chilli flakes if using. Season lightly. Cook for 5–7 minutes, stirring occasionally, until the tomatoes start to collapse and release their juices. Gently crush the tomatoes using the back of a wooden spoon to create a thick, saucy base.
3. Tip the orzo into the pan and stir well so every grain is coated in the tomato mixture. Pour in the hot chicken stock, stirring to loosen any caramelised bits on the base of the pan. Bring up to a gentle simmer; the orzo should be just submerged.
4. Pre-heat the oven to 180oC fan. Return the chicken thighs to the pan, skin-side up, along with any juices on the plate. Nestle them into the tomato mixture so the meat is submerged but the skin is mostly sitting above the sauce. Scatter over the roasted pepper strips.
5. Place the pot in the pre-heated oven for 20-25 minutes, until the chicken is cooked through.
6. Remove from the oven and take off the lid for the last 5 minutes of cooking to let the sauce thicken slightly. Stir the remaining capers and olives into the sauce around the chicken, then taste and adjust the seasoning. Scatter over the parsley. Serve straight from the pan with lemon wedges.
