Ingredients

• 4-6 x Chicken thighs - boned

• Plain flour,

• Olive oil

• 3 x Tablespoons unsalted butter

• 1 x Medium brown onion, diced

• 3 x Garlic cloves, finely diced

• 1 x Cup Orzo pasta. Risoni pasta would work equally well

• 2 x Cups home made style chicken stock - see note

• 2 x Teaspoons sweet paprika

• 2 x Teaspoons ground cumin seed - must be freshly ground

• 1 x Teaspoon dried thyme leaves

• 1 x Teaspoon oregano leaves

• 1/2 x Teaspoon Aleppo chilli pepper - chilli flakes would also work

• 1 x Teaspoon sherry vinegar - red wine vinegar would work

• Salt to your taste or special diet

Preparation

Lightly coat the chicken pieces with flour then in a medium hot pan with a little olive oil, fully brown on all sides to part cook the chicken, then remove and set aside.

Next add the onions and garlic to the pan and cook down until fully caramelised, then add the butter and when melted add the orzo pasta, stirring until the pasta turns a golden brown. About 1 minute.

Now, deglaze the pan with the chicken stock and mix so everything blends with the Orzo. Then add all the spices, Aleppo chilli pepper and tomatoes and stir well to bring all the flavours together.

Next, return the chicken to the pan with the sauce and pasta, cover the pan with a lid and cook on a medium heat until the chicken firm and pasta is al dente. Both should take around 10 minutes.

Serve with lightly cooked broccoli and decorate with mint leaves

Important: Best home made style chicken stock is critical to this recipe. Avoid over salted supermarket stocks.