One Pot Preserved Lemon Chicken Orzo
Recipe Details
- Serves 6–8
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Ingredients
Chicken
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp turmeric
Orzo
- 2 cups dry orzo
- 1 medium onion, finely diced
- 6–8 cloves garlic, minced
- 1 preserved lemon, finely chopped
- 6 cups chicken broth
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp turmeric
- Salt and pepper to taste
Finish
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped (optional)
- Fresh lemon wedges
Instructions
- Heat olive oil in a large braiser or Dutch oven over medium-high heat.
- Season chicken with salt, pepper, paprika, and turmeric.
- Add chicken to the pot and cook until lightly golden, about 5–6 minutes.
- Remove chicken and set aside.
- Add onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add the preserved lemon and stir to combine.
- Add the orzo and toast for 1–2 minutes.
- Pour in chicken broth, lemon juice, paprika, turmeric, and additional salt and pepper.
- Return the chicken to the pot and stir well.
- Bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Stir in parsley and cilantro.
- Taste and adjust seasoning if needed.
- Serve with fresh lemon wedges and an extra sprinkle of herbs.
Michele’s Tip 💛
Preserved lemons are the secret ingredient that transforms this dish. They add a deep citrus flavor that’s brighter and more complex than fresh lemon alone.
Serve straight from the pot and enjoy with a simple green salad and crusty bread.
