Cajan Chicken and Orzo One Pot


  1. Pre heat the oven to 180 fan. Rub the chicken thighs with 1 tbsp of the seasoning and a good pinch of salt and pepper.
  2. Heat the oil in an oven proof frying pan over a medium-high heat and cook the chicken, skin down for 5-6 minutes until super golden. Turn the chicken and pop the pan into the oven for 20 minutes.
  3. Remove the chicken from the pan and tip in the orzo, remaining cajun seasoning, sun-dried tomatoes, plenty of salt and pepper and 250ml of just boiled water. Mix together and return the chicken. Place into the oven for 18-20 minutes or until the orzo is tender and the chicken cooked through. Serve immediately with the basil scattered over the top.


Serves 2

4 small chicken thighs, skin and bone on 600g aprox.
1 tbsp + 1 tsp Cajun seasoning
1 tbsp olive oil
150g orzo
50g sun-dried tomatoes, roughly chopped
A handful of roughly chopped basil
Salt and pepper

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