Muddy Stilettos

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Send your tastebuds on holiday with this simple and healthy one pot dish from Alex Snodgrass&#8217; new cookbook Dinner Tonight. Boldly seasoned chicken, crisp asparagus, juicy tomatoes, and orzo come together for a tasty Greek-inspired dinner. The soft and pillowy orzo really soaks up all the delicious Mediterranean flavors and rounds out this simple, mouthwatering, one-skillet dinner.



<h2 class="wp-block-heading" id="h-ingredients">Ingredients</h2>



<ul>
<li>1½ tsp kosher salt, divided 1½ teaspoons dried oregano, divided</li>



<li>1½ tsp freshly ground black pepper</li>



<li>1 tsp paprika</li>



<li>1½ tsp ground cumin</li>



<li>1½ tsp cayenne pepper</li>



<li>1½ lbs boneless, skinless chicken thighs, trimmed of excess fat</li>



<li>2 tbsp extra-virgin olive oil </li>



<li>2 garlic cloves, minced</li>



<li>1½ cup thinly sliced shallot (about 1 large shallot)</li>



<li>1 bunch asparagus, woody ends trimmed, cut into 2-inch pieces</li>



<li>2 cups halved cherry tomatoes</li>



<li>1/2 cup dry white wine</li>



<li>3/4 cup orzo (sub gluten-free orzo for gluten-free)</li>



<li>One 14oz can quartered artichoke hearts, drained</li>



<li>1 cup low-sodium chicken broth</li>



<li>1½ cup pitted kalamata olives</li>



<li>1½ cup crumbled feta cheese (omit for dairy-free)</li>



<li>2 tbs chopped fresh parsley leaves</li>
</ul>



<h2 class="wp-block-heading" id="h-method">Method</h2>



Preheat the oven to 200°C. In a small bowl, combine 1 teaspoon of the salt, ½ teaspoon of the oregano, the black pepper, paprika, cumin, and cayenne. Pat the chicken dry and season with the spice blend on both sides evenly. 



In a large deep ovenproof skillet (preferably cast-iron), heat the oil over medium-high heat. Working in batches if necessary, so as not to overcrowd the skillet, add the chicken in a single layer and cook until golden brown on both sides, about 2 minutes per side. Transfer the browned chicken to a plate and set aside. The chicken does not have to be cooked through as it will finish in the oven.



Reduce the heat beneath the skillet to medium, add the garlic, shallot, asparagus, cherry tomatoes, and remaining ½ teaspoon salt. Cook, stirring, until the tomatoes begin to soften and the asparagus turns bright green, about 4 minutes.



Pour in the wine and deglaze the skillet, scraping up any browned bits from the bottom. Cook, stirring, until the wine is reduced by half, about 2 minutes. Add the orzo, artichoke hearts, broth, and remaining 1 teaspoon oregano and stir to combine. Bring the mixture to a simmer, then nestle the browned chicken into the skillet and sprinkle the olives over the entire skillet. 



Transfer to the oven and bake, uncovered, for 10 minutes. Remove from the oven and crumble the feta (if using) over the chicken. Return to the oven and bake until the chicken is cooked through and the orzo is tender, 10 to 12 more minutes. Let cool for 5 minutes before serving. Garnish with the fresh parsley.



Like what you see? Check out more of Alex&#8217;s recipes:



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="833" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-08T225838.681-833x1000.jpg" alt="" class="wp-image-90969" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-08T225838.681-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-08T225838.681-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/04/Untitled-design-2024-04-08T225838.681.jpg 1000w" sizes="(max-width: 833px) 100vw, 833px" /></figure>



<a href="https://www.waterstones.com/book/dinner-tonight/alex-snodgrass/9780063278479" target="_blank" rel="noreferrer noopener">Dinner Tonight</a> by Alex Snodgrass was published in Feb 2024 by Harper Collins.

Recipe: Greek-inspired chicken and orzo bake

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