Chakhokhbili Herb Orzo Bake with Melted Mozzarella

Method

1. Preheat the oven to 200 °C. Cut the chicken into bite-sized 3 cm pieces, finely chop the onion, mince the garlic and dice the tomatoes into 1 cm cubes. Heat the stock; cold stock makes the orzo cook unevenly.

2. Heat the olive oil in an ovenproof 24 cm pan (metal handle) over medium-high heat. Season the chicken with half the salt, add it and cook for 5 min until golden on the outside. It will finish cooking in the oven.

   Add in this stepBoneless chicken thighs 300 gOlive oil 2 tspSalt 0.4 tsp

   medium-high heat

3. Turn the heat down to medium heat and add the onion, garlic, tomato paste and khmeli suneli; cook for 4 min. When the tomato paste turns a deep brick colour on the bottom of the pan, the flavour is ready.

   Add in this stepOnion 1Garlic cloves 2Tomato paste 1 tbspKhmeli suneli 1 tsp

   medium heat

4. Add the orzo and stir for 1 minute to coat it in the oil, then add the tomatoes, hot stock and remaining salt. Turn up to high heat and bring to a boil, stirring, for 3 min. Scrape the bottom so the orzo does not stick.

   Add in this stepOrzo (rice-shaped pasta) 140 gRipe tomatoes 300 gChicken stock, hot 380 mlSalt 0.4 tsp

   high heat

5. Put the pan in the 200 °C oven and bake uncovered for 16 min, until almost all the liquid is absorbed and the orzo is tender with no hard centre. If it looks dry, splash in 2–3 tbsp hot water. The chicken must reach at least 75 °C.

6. Scatter the mozzarella evenly over the top and return it to the oven for 4 min, until the cheese is melted, bubbling and golden in spots. The handle is extremely hot, so always use oven gloves.

   Add in this stepGrated mozzarella 80 g

   oven

7. Shower with chopped coriander and basil and leave for 3 min before serving. The last of the liquid soaks into the orzo and keeps it creamy.

   Add in this stepCoriander (cilantro) 10 gBasil 8 g