Mediterranean Herb-and-Sesame Chicken Thighs over Roasted Tomato Orzo with Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a baking tray, toss the cherry tomatoes with the red onion, 1 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Roast for 18 minutes, until the tomatoes soften and lightly char.

2. 2

   Meanwhile, place the chicken thighs in a bowl and toss with 2 minced garlic cloves, lemon zest, 2 tbsp lemon juice, dried oregano, sweet paprika, sesame seeds, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and sear the chicken for 4 to 5 minutes per side, until well caramelized and cooked through. Remove and keep covered to stay juicy.

4. 4

   In the same skillet, add 1 tbsp olive oil and sauté the zucchini for 3 to 4 minutes with a pinch of salt and black pepper, until tender but still firm. Stir in 2 minced garlic cloves and cook 30 seconds more.

5. 5

   Add the orzo to the skillet with the zucchini and stir for 1 minute to lightly toast it. Pour in the hot chicken broth or water and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the orzo is tender and glossy.

6. 6

   Remove the tray from the oven and gently crush some of the roasted cherry tomatoes with a fork. Add the roasted tomatoes, roasted red onion, green olives, and the last minced garlic clove to the skillet. Cook for 2 minutes to blend the flavors.

7. 7

   Turn off the heat and add 1 tbsp lemon juice, half of the fresh parsley, and half of the feta cheese. Adjust with the remaining salt and black pepper to taste.

8. 8

   Serve the roasted tomato and zucchini orzo in shallow bowls. Top with the seared chicken thighs and finish with the remaining feta cheese, the remaining fresh parsley, and any resting juices from the chicken.