Creamy Avgolemono Chicken Orzo Skillet with Feta and Dill

Method

1. Cut the chicken into bite-sized pieces and season with salt and pepper. Heat the olive oil in a deep 26 cm pan over medium-high heat, spread the chicken out and sear for 4 min, without moving it too much, until golden outside. It does not need to be cooked through yet; set it aside on a plate.

   Add in this stepBoneless chicken thighs 240 gSalt 1 pinchBlack pepper to tasteExtra-virgin olive oil 1 tbsp

   medium-high heat

2. In the same pan, add the finely chopped onion and garlic and cook over medium heat for 3 min, until the onion is soft and translucent. Scrape up the browned bits from the bottom as you go for extra flavour.

   Add in this stepOnion ½Garlic cloves 1

   medium heat

3. Add the orzo and stir over medium heat for 1 min to coat it in the oil, then pour in the stock and return the chicken. Lower to medium-low heat, cover and simmer for 11 min, stirring to the bottom every 2 to 3 minutes, until the orzo is just tender with a little bite and a bit of liquid remains. The chicken finishes cooking through at the same time.

   Add in this stepOrzo (rice-shaped pasta) 120 gChicken stock (low-salt) 450 ml

   medium heat→medium-low heat

4. Add the spinach and stir until it wilts.

   Add in this stepBaby spinach 60 g

5. Whisk the eggs, lemon juice and zest in a bowl. Slowly whisk in 2 or 3 spoonfuls of hot liquid from the pan to warm them, then turn the heat to low heat, pour the mixture into the pan and stir constantly for 1 min, until the liquid becomes a creamy, glossy sauce. If it boils, the eggs will turn grainy.

   Add in this stepEggs, at room temperature 1Lemon juice 25 mlLemon zest 1 tsp

   low heat

6. Turn off the heat, crumble over the feta, scatter with dill and pepper, and serve straight from the pan.

   Add in this stepFeta 50 gChopped dill 1 tbsp