Miguel Barclay’s chicken and mushroom orzo
- 1 chicken thigh, skin on, deboned
- A few mushrooms, sliced
- A few spring onions, roughly chopped
- 1 clove garlic, sliced
- 60g orzo pasta
- 2tsp olive oil
Season the chicken thigh generously with ground black pepper and pan-fry it skin-side down in the olive oil over a medium heat for 8-10 mins until the skin is extra-crispy. Turn the chicken over and cook for 2-3 more mins, then add the mushrooms, spring onions and garlic, plus a pinch more black pepper.
Fry together until the mushrooms are cooked and the garlic starts to colour. Add the orzo and 50ml water.
Stir to deglaze the pan and let it all simmer for 15-20 mins – add more water if needed. Once the liquid is absorbed and the chicken and orzo are cooked, season to taste and serve.