Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest, Strictly dancer Giovanni Pernice, on episode 6 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a large baking tray in a single layer and cook for 10 minutes. Add the chicken thighs and toss everything together so the chicken is coated in a little oil; roast for 20 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, cook the orzo according to pack instructions. Rinse and finely chop the capers. With a pestle and mortar, crush the basil with the pecorino and a pinch of salt to make a paste. Gradually add the oil and lemon juice; stir through the capers and season. Drain the orzo and tip into a bowl. Shred in the chicken and toss through the vegetables and dressing. Serve at once or refrigerate, then pack up into a cool bag with ice blocks and eat the same day.
Try this dish with ripe, fruity Most Wanted Organic Montepulciano d'Abruzzo.
Typical values per serving when made using specific products in recipe
Energy | 2,127kJ/ 507kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.1g |
Carbohydrates | 46g |
Sugars | 9.7g |
Fibre | 6.2g |
Protein | 31g |
Salt | 1.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
