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Mediterranean chicken orzo
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.
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400g pack Mediterranean roasting vegetables
2 chicken thigh fillets
1 tsp nonpareille capers
15g pecorino, finely grated
1 tbsp extra virgin olive oil
½ Essential Lemon, juice
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.