One Pot Moroccan Spiced Artichoke Chicken and Orzo
DATE: January 09, 2025
- Time: 1 hour
- Serves: 6
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan 'Round the Clock Refill
Moroccan Spice
- 6 bone-in, skin on chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 15 oz can chickpeas, drained
- 1 can whole artichoke hearts, drained
- 1 cup pitted green olives
- 1¼ cup gluten-free orzo pasta
- 2 cups chicken stock
- 2 tbsp Moroccan Round the Clock, separated
- 1 cinnamon stick
- 1 tbsp lemon zest + more for garnish
- 2 tbsp lemon juice
- ¼ cup chopped cilantro
- 2 tbsp fresh mint, chopped
- 1½ tsp kosher salt
- fresh ground pepper
Directions
- Season the chicken thighs generously with 1 tsp sea salt and 1 tbsp Moroccan Round the Clock spice blend.
- Place a cast iron skillet over medium heat and add the olive oil.
- Place the chicken thighs skin side down and cook for 7 minutes on each side. Remove from the pan and set aside. Work in batches if necessary.
- In the same pan, add the onions and sauté for 2 minutes. Add the garlic and sauté for an additional minute. Reduce the heat if it starts to stick or burn.
- Season with the remaining tbsp of Moroccan Round the Clock and ½ tsp salt. Sauté until one minute until fragrant.
- Add the 1/2 the chicken stock to degalze the pan. Stir well scraping up all the brown bits at the bottom of the pan
- Add the orzo, remaining chicken stock, chicken thighs skin side up, cinnamon stick, artichokes and olives to the pot.
- Bring to a boil, reduce the heat and cover. Cook for 20-25 minutes.
- Add more lemon zest if desired (you should, it's great!). Cover and cook for 5 additional minutes. Sprinkle with fresh mint.
- NOTE: if you would like a little crisp on the bottom (socarrat) let cooked uncovered and sizzle for a few extra minutes.
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