Description
Moroccan lemon chicken with orzo brings Mediterranean spices and zesty flavors together in a single skillet feast. Fragrant herbs, tender chicken, and lemony orzo create a quick, delicious meal that whisks you straight to North African cuisine.
Ingredients
Scale
Proteins:
- 6 boneless skinless chicken thighs (about 2 pounds / 907 grams)
Spices and Seasonings:
- ½ teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- ¼ teaspoon saffron, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients:
- 2 tablespoons vegetable oil
- ½ onion, chopped
- 5 garlic cloves, minced
- ⅔ cup orzo
- 1 ⅓ cup chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- ½ cup mixed pitted olives, sliced
- ¼ cup chopped fresh parsley, for topping
Instructions
- Season chicken thighs thoroughly with salt and pepper on both surfaces.
- Heat oil in a large skillet over medium-high temperature until surface appears glossy and hot.
- Carefully position chicken thighs skin-side down, allowing them to develop a golden-brown crust for 4-5 minutes without moving.
- Rotate chicken pieces and cook opposite side for an additional 3-4 minutes until exterior is evenly colored.
- Transfer partially cooked chicken to a temporary plate.
- Reduce skillet heat to medium and introduce diced onions and minced garlic, sautéing until aromatics become fragrant and slightly translucent.
- Sprinkle moroccan spices over onion mixture, stirring to ensure even coating and releasing deep, complex flavors.
- Add orzo to the skillet, gently tossing to absorb spice blend and prevent sticking.
- Pour chicken broth into the skillet, allowing liquid to reach a gentle simmer.
- Nestle chicken thighs back into the orzo, ensuring they are partially submerged in the cooking liquid.
- Simmer uncovered, occasionally stirring, until orzo reaches tender consistency and chicken internal temperature reaches 165 degrees fahrenheit.
- Remove from heat and brighten dish with fresh lemon juice, delicate lemon zest, and briny olives.
- Garnish with chopped parsley and toasted slivered almonds for added texture and visual appeal.
Notes
- Get all ingredients prepped and measured before starting to cook for smooth, stress-free meal preparation.
- Select bone-in, skin-on chicken thighs for maximum flavor and juiciness during cooking.
- Use a digital meat thermometer to ensure chicken reaches exact 165°F internal temperature for safe consumption.
- Toast spices briefly in the pan to enhance their aromatic qualities and develop deeper, richer flavor profiles.
- Fresh lemon zest and juice brighten the entire dish, adding vibrant Mediterranean-inspired taste complexity.
- Cast iron or heavy-bottomed skillet works best for even heat distribution and developing delicious golden-brown chicken crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg