Braised chicken with kefir, orzo and dried limes

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.