Ingredients
Units
Scale
- 8 Chicken Thighs
- 2 tbsp Butter
- 1 tbsp Olive Oil
- Salt
- Pepper
- 1/2 Sweet Onion (diced)
- 3 Garlic Cloves (finely diced)
- 1/4 cup Sun-Dried Tomatoes
- 2 tbsp Tomato Paste
- 3 1/2 cups Chicken Stock
- 1/4 cup Coconut Cream
- 2–3 Handfuls Fresh Spinach
- Parmesan (optional garnish)
Instructions
- Prepare Your Ingredients: Start by seasoning one side of your chicken thighs with salt and pepper. You’ll also want to dice your sweet onion and finely chop your garlic.
- Brown Your Chicken: In your pan, add butter and olive oil over medium heat, then place your chicken thighs seasoning-side down in the pan to cook for 5-6 minutes on each side.
- Remove Your Chicken and Cook Your Aromatics: Once your chicken has browned on each side, remove it from the pan and place it aside while you cook your aromatics. Add your onions, and cook for 2-3 minutes until fragrant and yellow, then add in your minced garlic, sun-dried tomatoes, and tomato paste and cook for another 2 minutes, pushing everything around with a spatula frequently.
- Add Your Orzo: Add your dry orzo into the pan and combine it with the other ingredients, slightly browning it with everything so that it has some time to absorb the aromatics. Next, Add in your chicken stock and stir everything together for about a minute, then add your chicken thighs back into your pan and submerge them in the chicken stock, nestling them into the orzo.Cover the pan and allow everything to cook together for about 12 minutes until the orzo is cooked through.
- Add in Your Coconut Cream and Spinach: Add your coconut cream over the top of your chicken and slowly move it around until until combined with the rest of your ingredients. Next, nestle your spinach into your dish and cover for a minute or so that it can wilt and easily combine with everything else.
- Plate and Enjoy: Remove your pan from the heat and optionally you can garnish your dish with freshly grated parmesan. Plate and enjoy!