One Pan Moroccan Lemon Chicken with Orzo

There’s something incredibly comforting about a meal that comes together in just one pan, especially when it’s as vibrant and flavorful as One Pan Moroccan Lemon Chicken with Orzo. I remember the first time I made this dish; the zesty aroma of lemon combined with the warmth of spices filled my kitchen, creating an inviting atmosphere that made everyone eager to gather around the table. It was a chilly evening, and the thought of a hearty, one-pot meal was exactly what I needed. As I savored each bite, I felt transported to the sun-soaked streets of Morocco, where the flavors dance on your palate, showcasing a wonderful blend of spices and fresh ingredients.

What You’ll Need for One Pan Moroccan Lemon Chicken with Orzo

When it comes to the ingredients for One Pan Moroccan Lemon Chicken with Orzo, each one is chosen with care to create a harmonious blend of flavors. The key players in this dish include tender chicken, aromatic spices, and al dente orzo, all coming together to form a delightful and satisfying meal. These ingredients work synergistically to deliver a taste experience that is both exotic and comforting.

• 2 tablespoons vegetable oil: Essential for sautéing and adding richness to the dish.
• 6 boneless skinless chicken thighs (about 2 pounds): Juicy and flavorful, they provide the perfect protein base.
• Salt and freshly ground black pepper: Fundamental seasonings that elevate all flavors.
• 1/2 onion, chopped: Adds sweetness and depth to the overall flavor.
• 5 garlic cloves, minced: Infuses the dish with a fragrant aroma and savory taste.
• 1 teaspoon paprika: Brings a subtle sweetness and vibrant color.
• 1/2 teaspoon kosher salt: Enhances the flavors of the ingredients.
• 1/2 teaspoon ground cumin: Adds a warm, earthy flavor typical of Moroccan cuisine.
• 1/2 teaspoon ground ginger: Introduces a hint of warmth and spice.
• 1/4 teaspoon ground cinnamon: A warm spice that complements the other flavors beautifully.
• 1/4 teaspoon ground turmeric: Adds a lovely golden hue and a subtle flavor.
• 1/4 teaspoon saffron, crushed: Provides a unique flavor and luxurious color.
• 2/3 cup orzo: A pasta that absorbs flavors while adding a delightful texture.
• 1 1/3 cup chicken stock: Forms the base of the dish, infusing it with flavor.
• 1 tablespoon freshly squeezed lemon juice: Brightens the dish and adds freshness.
• 1 teaspoon finely grated lemon zest: Enhances the lemon flavor and aroma.
• 1/2 cup mixed pitted olives, sliced: Adds a briny flavor that balances the dish.
• 1/4 cup chopped fresh parsley, for topping: Freshens up the meal with vibrant color.

How to Assemble One Pan Moroccan Lemon Chicken with Orzo

Cooking One Pan Moroccan Lemon Chicken with Orzo is as enjoyable as it is delicious. The steps are straightforward and allow you to immerse yourself in the aromatic experience of this dish. Let’s walk through the process together, ensuring you capture every tasty detail.

1. Generously season both sides of the chicken thighs with salt and freshly ground black pepper. This initial seasoning will enhance the flavor right from the start.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Once ready, arrange the thighs, smooth side down, in the preheated skillet. If your skillet is smaller or you’re cooking more than six thighs, consider doing this in batches to avoid overcrowding.
3. Cook the chicken thighs for about four to five minutes or until they are lightly browned. Then, flip them over and cook the other side for another three to four minutes. Transfer the browned thighs to a plate and set aside.
4. Return the skillet to medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and starting to soften, about two to three minutes. Be sure to scrape up any leftover brown bits from the chicken to infuse the dish with flavor.
5. Add the spices: paprika, kosher salt, ground cumin, ground ginger, ground cinnamon, ground turmeric, and crushed saffron. Stir until the onions are fully coated with these aromatic spices.
6. Next, add the orzo into the skillet, stirring to ensure it is well coated with the flavorful mixture.
7. Pour in the chicken stock and bring it to a simmer. Once simmering, nestle the chicken thighs back into the skillet in a single layer, ensuring they are partially submerged in the liquid.
8. Continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom, for about eight to ten minutes. The goal is to achieve al dente orzo while ensuring the largest thigh reaches an internal temperature of 165 degrees F.
9. Finally, stir in the freshly squeezed lemon juice, lemon zest, and sliced olives. Remove from heat and spoon the dish into serving bowls. Serve warm topped with a sprinkle of parsley and slivered almonds if desired.

Make It Your Own

This recipe for One Pan Moroccan Lemon Chicken with Orzo is versatile and allows for customization to suit your taste. Here are some tips to help you make it your own!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Freezing: You can freeze this dish for up to three months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: Serve this dish with a refreshing side salad or roasted vegetables to balance the flavors.
• Variations: Try using quinoa instead of orzo for a gluten-free option, or add different vegetables like bell peppers or zucchini for extra nutrition.
• Herb substitutions: If you’re out of parsley, try using cilantro or mint for a different flavor profile.

Perfect Pairings for One Pan Moroccan Lemon Chicken with Orzo

When serving One Pan Moroccan Lemon Chicken with Orzo, pairing it with the right accompaniments can elevate your meal experience. Here’s how to create a complete dining experience.

• Side salads: A simple mixed green salad with a lemon vinaigrette pairs beautifully, complementing the citrus notes in the dish.
• Roasted vegetables: Consider serving it with roasted seasonal vegetables, such as carrots or asparagus, which add color and nutrition.
• Warm bread: Offer a side of warm pita or crusty bread to soak up the flavorful sauce.
• Occasions: This dish is perfect for family gatherings, weeknight dinners, or even a special occasion like Ramadan, making it versatile for any table setting.
• Storage tips: If you have leftovers, store them in an airtight container for several days, or freeze them for a quick future meal.
• Seasonal pairings: During the summer, fresh herbs like basil or mint can provide a refreshing twist, while in winter, consider adding hearty root vegetables.

FAQ

Conclusion

In summary, One Pan Moroccan Lemon Chicken with Orzo stands out for its harmonious blend of spices and fresh ingredients, making it a delightful choice for any meal. I encourage you to try this recipe and enjoy the wonderful fusion of flavors that will transport your taste buds to Morocco. It’s not just about the food; it’s about the experience, and this dish will surely create lasting memories around your table.

One Pan Moroccan Lemon Chicken with Orzo

The ultimate comfort food, One Pan Moroccan Lemon Chicken with Orzo is a delightful blend of spices, tender chicken, and al dente orzo that will satisfy your cravings. This easy weeknight dinner is packed with flavor and perfect for any occasion. Make it tonight and enjoy a mouthwatering experience!

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Servings: 4 servings

Course: Dinner

Cuisine: Moroccan

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons vegetable oil
• 6 pieces boneless skinless chicken thighs (about 2 pounds)
• to taste salt and freshly ground black pepper
• 1/2 cup onion chopped
• 5 cloves garlic minced
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon saffron crushed
• 2/3 cup orzo
• 1 1/3 cup chicken stock
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 cup mixed pitted olives sliced
• 1/4 cup chopped fresh parsley for topping

Equipment

• Chef's Knife
• Grater
• Wooden Spoon
• Saucepan
• Mixing Bowl
• Frying Pan
• Skillet

Method

 

1. Generously season both sides of chicken thighs with salt and freshly ground black pepper. This initial seasoning will enhance the flavor right from the start.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat until it shimmers. Once ready, arrange the thighs, smooth side down, in the preheated skillet. If your skillet is smaller or you're cooking more than six thighs, consider doing this in batches to avoid overcrowding.
3. Cook the chicken thighs for about four to five minutes or until they are lightly browned. Then, flip them over and cook the other side for another three to four minutes. Transfer the browned thighs to a plate and set aside.
4. Return the skillet to medium heat. Add the chopped onion and minced garlic. Sauté until fragrant and starting to soften, about two to three minutes. Be sure to scrape up any leftover brown bits from the chicken to infuse the dish with flavor.
5. Add the spices: paprika, kosher salt, ground cumin, ground ginger, ground cinnamon, ground turmeric, and crushed saffron. Stir until the onions are fully coated with these aromatic spices.
6. Next, add the orzo into the skillet, stirring to ensure it is well coated with the flavorful mixture.
7. Pour in the chicken stock and bring it to a simmer. Once simmering, nestle the chicken thighs back into the skillet in a single layer, ensuring they are partially submerged in the liquid.
8. Continue to cook, stirring occasionally to prevent the orzo from sticking to the bottom, for about eight to ten minutes. The goal is to achieve al dente orzo while ensuring the largest thigh reaches an internal temperature of 165 degrees F.
9. Finally, stir in the freshly squeezed lemon juice, lemon zest, and sliced olives. Remove from heat and spoon the dish into serving bowls. Serve warm topped with a sprinkle of parsley and slivered almonds if desired.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
• Freezing: You can freeze this dish for up to three months. Make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: Serve this dish with a refreshing side salad or roasted vegetables to balance the flavors.
• Variations: Try using quinoa instead of orzo for a gluten-free option, or add different vegetables like bell peppers or zucchini for extra nutrition.
• Herb substitutions: If you’re out of parsley, try using cilantro or mint for a different flavor profile.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.