Nadiya Hussain’s Chicken and Orzo
This simple chicken orzo recipe is an easy hack for using up leftover curry. For a fresh and flavourful finish, add a drizzle of the creamy coriander sauce, and serve!
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
Buy From
Introduction
This is an all-in-one dish that is made using half the curry. This is great for a meal that require no faff, just warmed and straight into a bowl.
Ingredients
| ½ | the chicken curry (see recipe for the link) |
| 250g | orzo |
| 500ml | boiling water |
| To serve: | |
|---|---|
| 4 tbsp | natural yoghurt |
| splash | of oil |
| 1 | clove of garlic |
| 1 | lemon, juice only |
| small handful | of fresh coriander |
| splash of | milk |
Essential kit
You will need a blender.
Method
First make the Chicken Curry.
Begin by putting half the curry in a pan, adding the orzo and cooking over a high heat till the orzo is combined and starts to change in colour.
Pour in the boiling water, bring the whole thing to a boil and then reduce. Keep the lid off and cook till the orzo is tender and no longer has a crunchy centre. Take off the heat.
To serve, I like to add the yoghurt, oil, garlic, lemon juice and coriander to a blender and make a quick and flavourful drizzle. Add a splash of milk to loosen and drizzle all over your hot orzo.
TIP: You can use soured cream or mascarpone if you don’t have yoghurt.
Reviews
From the book: Cook Once, Eat Twice
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
