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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

Nadiya Hussain

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.

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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.

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