Skillet-Braised Chicken with Greens and Olives with Orzo

We really like Skillet-Braised Chicken with Greens and Olives. The Greens and Olives are a perfect companion for the Chicken. They make a wonderful sauce. We made this while looking out our kitchen window of the flames engulfing so much of Los Angeles. The fires were traumatic to the entire city. With the Chicken we made One-Pan Orzo with Spinach and Feta. It was a perfect accompaniment for the Chicken. The tanginess of the Feta was perfect. We highly recommend this dinner!

You can find the recipe for Skillet-Braised Chicken with Greens and Oliveson our blog of: Sept 30 2024. Click the date to get the recipe.

One-Pan Orzo with Spinach and Feta

New York Times

Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you’re looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.

 INGREDIENTS

Yield:4 servings

2       tablespoons unsalted butter

4       large scallions, trimmed and thinly sliced

2       large garlic cloves, minced

8       ounces baby spinach leaves (8 cups), coarsely chopped

1       teaspoon kosher salt

1¾    cups low-sodium chicken or vegetable stock

1       cup orzo

1       teaspoon finely grated lemon zest (from 1 lemon)

¾      cup crumbled feta (3 ounces), plus more for garnish

½      cup frozen peas, thawed (optional)

1       cup chopped fresh dill, or use parsley or cilantro

 

PREPARATION

1.   Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.

2.            Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

3.            Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

4.            Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.