Indulge in a modern Hellenic menu infused with sun-kissed flavours and freshly picked herbs.
1 Tbsp olive oil
2 cloves garlic, crushed
1 tsp sea salt flakes
¼ tsp cracked black pepper
2 tsp fresh lemon thyme
8 chicken thigh cutlets, skin on
150 g okra
2 cups chicken stock
1 ½ cups orzo
1 lemon, halved
4 bay leaves
60 g Kalamata olives
- Preheat oven to 180°C. Combine oil, garlic, salt, pepper, oregano and thyme in a large dish. Add chicken and turn until coated. Cover and refrigerate for 3 hours if time permits.
- Heat a large flame-proof dish over a medium-high heat. Cook chicken for 3 minutes each side or until golden. Scatter okra over chicken. Roast in oven, covered, for 25 minutes. Remove okra and set aside, covered, to keep warm.
- Add stock to dish with chicken. Sprinkle orzo into stock around chicken and stir until combined. Cut half the lemon into thin slices. Add lemon slices and bay leaves to pan. Cover and cook in oven for 15 minutes. Remove and stir orzo around chicken. Allow to stand, covered, for 10 minutes or until liquid has been absorbed.
- Squeeze juice from remaining half a lemon over the chicken. Top with okra and olives. Serve sprinkled with extra thyme sprigs.