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