- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons Dijon mustard
- 4 cloves garlic, minced
- ¼ cup minced red onion
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh dill
- Kosher salt and black pepper, to taste
- 5-6 chicken thighs, bone in and skin on
- 3 tablespoons butter
- 1 lemon, zested and juiced
- 1 ½ cups orzo pasta
- 3 cups chicken broth
- 2 cups chopped kale
- ½ cup chopped sun dried tomatoes
Preheat the oven to 400° F.
In a bowl, mix 2 tablespoons of the olive oil, plus the next seven ingredients (Dijon mustard through kosher salt and black pepper) together. Add the chicken and toss well to combine.
Heat the remaining 1 tablespoon olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter, lemon zest, and lemon juice.
Add the orzo. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and sun dried tomatoes. Season with salt and pepper. Bring to a boil over high heat. Bake, uncovered, for 20 minutes or until the chicken is cooked through. Serve hot.
- Yields: 5-6 servings
- Preparation Time: 45 minutes
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