Skillet Chicken with Orzo

Description
This mediterranean one pot chicken orzo is easy to make. Although orzon looks like rice, it is actually a type of pasta.

Ingredients

 * 250g chicken thighs
 * 10ml olive oil
 * 5g butter
 * 120g orzo pasta
 * 50g onion, chopped
 * 50g garlic, chopped
 * 250ml chicken stock
 * 150g crushed tomatoes, (including juices)
 * 1g black pepper
 * 2g salt
 * 3g fresh parsley, chopped
 * juice from ½ lemon
 * Fresh coriander, cherry tomatoes and olives for garnish

Directions

 * 1) Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt.
 * 2) Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan.
 * 3) When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan.
 * 4) Let cook for 5 minutes or until the chicken has browned on one side.
 * 5) Then turn the chicken pieces over and cook for another 4 minutes until lightly browned.
 * 6) Remove the chicken from the pan, set aside.
 * 7) Add the orzo pasta to the pan.
 * 8) Stir to coat with drippings, and let the pasta brown.
 * 9) Once the orzo starts to brown, stir in the chopped onions.
 * 10) Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften.
 * 11) Add the minced garlic and cook a half minute more.
 * 12) Stir together the chicken stock, tomatoes, lemon juice, salt, pepper in a large measuring cup.
 * 13) Pour stock mixture over orzo
 * 14) Place the chicken pieces skin-side up, on top of the orzo.
 * 15) Lower the heat to the lowest heat you need to maintain a bare simmer.
 * 16) Cover and let cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 10 to 12 minutes.
 * 17) Remove from heat and let sit for 5 minutes before serving
 * 18) Garnish with fresh chopped parsley, olive, coriander and cherry tomatoes