Greek Orzo Chicken
Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. —Angela Buchanan, Longmont, Colorado
Ingredients
- 6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
- 1 cup sliced fresh carrots
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 cup uncooked orzo pasta
- 1/2 cup sliced pitted green olives
- 1/4 cup golden raisins
- 1/2 cup minced fresh parsley
- 1/2 cup crumbled feta cheese
Reviews
Forgot to say I omitted the salt since I used chicken base. Added salt at table if needed!
A heavy hand with the salt ?? I seasoned with salt & pepper then browned on both sides before putting into crock pot . I added some little chili flakes for some zip. I put too much salt on the chicken, then the salt from the green olives & feta cheese was too much. The pasta was seasoned well, the broth was yummy. It was different and tasty, beautiful presentation. I would not make again.
Not a slow cooker fan, how can I cook this in the oven? I also intend on using boneless chicken breasts. Thoughts and advise please.
Great recipe - i seasoned the thighs with salt and pepper before putting them into the slow cooker - if i had time i would have grilled or browned them a bit. I also added a teaspoon of chili flakes for a kick. I prefer to toast orzo in a bit of EVOO just to brown it - brings out a nutty flavour. Great recipe that I'll make again for sure!
Delicious. This is a recipe that we will make again.