Braised chicken with kefir, orzo and dried limes

Braised chicken with kefir, orzo and dried limes

This surprisingly simple one-pot chicken and orzo dinner from food writer Ravinder Bhogal has something special about it.

Braised chicken with kefir, orzo and dried limes

“Tender chicken and toothsome orzo may sound appealing, if ordinary – but when they’re mingling in this tangy kefir sauce, they have a surprising elegance that’s dinner-party worthy,” she says.

Browse more delicious one-pot chicken recipes.

  • Serves icon Serves 6
  • Time icon Hands-on time 30 min. Simmering time 50 min

This surprisingly simple one-pot chicken and orzo dinner from food writer Ravinder Bhogal has something special about it.

“Tender chicken and toothsome orzo may sound appealing, if ordinary – but when they’re mingling in this tangy kefir sauce, they have a surprising elegance that’s dinner-party worthy,” she says.

Browse more delicious one-pot chicken recipes.

Nutrition: Per serving

Calories
548kcals
Fat
25g (7.5g saturated)
Protein
39g
Carbohydrates
38g (6.3g sugars)
Fibre
4g
Salt
2g

Ingredients

  • 2 tablespoons olive oil
  • 6 free-range chicken legs
  • 2 leeks, sliced
  • 3 garlic cloves, finely chopped
  • 1 litre good quality chicken stock
  • Pinch saffron threads, soaked in 2 tbsp hot water
  • 2 carrots, peeled and thickly sliced
  • 4 celery sticks, peeled and thickly sliced
  • 4 dried limes, soaked in enough boiling water to cover them for 30 minutes (see Know-how)
  • 225g orzo
  • 500g kefir
  • 1 medium free-range egg, beaten
  • 2 tbsp plain flour, mixed with 2 tbsp water
  • Small bunch tarragon
  • Small bunch mint
  • Small bunch dill
  • Small bunch parsley
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Method

  1. Heat half the olive oil in a large, deep hobsafe casserole. Season the chicken pieces lightly with salt and pepper, then add skin-side down and cook until the skin is a deep golden brown (6-8 minutes). Turn and colour the other side, then remove from the pan and set aside. Pour in the remaining oil, then fry the leeks and garlic over a low-medium heat until soft but not caramelised.
  2. Pour in the chicken stock and add the saffron and its water, then scatter in the carrots and celery. Mix and bring to the boil Carefully pierce the soaked limes several times with a fork or a sharp knife, then add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes.
  3. Put the chicken pieces in the broth, cover and cook over a low heat for 25 minutes. Add the orzo and simmer for another 8-10 minutes or until the orzo is cooked.
  4. In a bowl, whisk the kefir, egg and flour mixture, then add a ladleful of hot liquid from the casserole and whisk to combine. Using a pair of tongs, remove the chicken and set aside. Pour the kefir mix into the casserole and stir well to combine. Put the chicken back into the casserole. Heat over a low heat until it comes to a simmer – don’t let it boil as the sauce may curdle. Season to taste.
  5. Scatter a few herbs over the top and put the rest of the herbs on a platter. Serve them with the chicken, to be added at the table as your guests see fit.

Nutrition

Calories
548kcals
Fat
25g (7.5g saturated)
Protein
39g
Carbohydrates
38g (6.3g sugars)
Fibre
4g
Salt
2g

delicious. tips

  1. Buy dried limes from online suppliers such as Arabica. Waitrose sells dried black limes, which you can also use.

    If you don’t have a hob-safe casserole you could make this in a large saucepan and transfer to a casserole or dish to serve.

Buy ingredients online

Recipe By

Ravinder Bhogal

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