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Delicious One Pan Moroccan Lemon Chicken with Orzo recipe photo

One Pan Moroccan Lemon Chicken with Orzo

Tender, spiced chicken thighs cooked with fragrant orzo, olives, and bright lemon for a simple one-pan dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large nonstick skillet
  • Spatula or tongs
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 2 tablespoons vegetable oil
  • 6 boneless skinless chicken thighs about 2 pounds
  • salt and freshly ground black pepper to taste
  • 1/2 onion chopped
  • 5 garlic cloves minced
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon saffron crushed
  • 2/3 cup orzo
  • 1 1/3 cup chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest finely grated
  • 1/2 cup mixed pitted olives sliced
  • 1/4 cup fresh parsley chopped, for topping

Instructions
 

  • Season both sides of the chicken thighs generously with salt and freshly ground black pepper.
  • Heat the vegetable oil in a large nonstick skillet over medium-high until shimmering.
  • Arrange the thighs smooth-side down without overcrowding the pan and cook 4–5 minutes until lightly browned; flip and cook another 3–4 minutes until the second side is browned. Transfer the chicken to a plate and set aside.
  • Reduce heat to medium, add the chopped onion and minced garlic, and sauté 2–3 minutes until fragrant and beginning to soften, scraping up any browned bits from the pan.
  • Add paprika, kosher salt, ground cumin, ground ginger, cinnamon, turmeric, and crushed saffron; stir until the onions and garlic are evenly coated with the spices.
  • Stir in the orzo to coat it with the spiced onion mixture.
  • Pour in the chicken stock and bring the mixture to a simmer.
  • Return the chicken thighs to the skillet, nestling them into the orzo in a single layer.
  • Continue to cook, stirring occasionally to prevent sticking, about 8–10 minutes, until the orzo is al dente and an instant-read thermometer inserted into the thickest part of the largest thigh registers 165°F (74°C).
  • Stir in the lemon juice, lemon zest, and sliced olives, then remove the skillet from the heat.
  • Spoon the chicken and orzo onto plates and sprinkle with the chopped parsley before serving.

Notes

  • Do not overcrowd the pan when browning the thighs; cook in batches if needed.
  • Use low-sodium chicken stock to control salt level.
  • Crush saffron between your fingers before adding to release flavor.
  • Orzo should be cooked to al dente as it will continue to soften slightly off the heat.