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17/03/2022

Smoky Chicken and Broccolini Orzo

Food Centric Shoot0976 joshlynott-FOOD-CENTRIC-APRIL-SHOOT
Orzo pasta makes a delightful base for a salad. Here I have combined it with the unusual blend of broccolini, coriander and ruby grapefruit and topped it with easy-to-do smoky chicken slices. With its sweet and sour dressing, it works as an accompaniment or a meal in itself.

Serves:

4

Prep Time: 20 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

  • 1 cup orzo or risoni pasta
  • sea salt and pepper, to taste
  • 1 bunch coriander
  • 2 large skinless chicken fillets
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried thyme
  • extra virgin olive oil, as needed
  • 2 spring onions, chopped
  • 1 bunch broccolini, chopped
  • 1/4 cup toasted slivered almonds
  • 1 ruby grapefruit, pomelo or blood orange, segmented
  • ORANGE CURRANT DRESSING
  • 1/2 cup fresh orange juice
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated orange rind
  • 2 tablespoons currants
  • 1/2 teaspoon salt

Method

  • Cook orzo in a pot of salted boiling water for 10 minutes until al dente and drain. Reserve some coriander leaves for garnish and finely chop the rest, stems included.
  • Coat chicken in paprika, thyme and 1/2 teaspoon salt. Heat 1 tablespoon oil in a pot and cook chicken covered until browned on both sides and cooked through. Remove and slice before serving.
  • Heat 2 tablespoons oil and sauté spring onions, broccolini and chopped coriander until just tender. Toss in orzo, dressing and half the almonds. Place orzo on a platter and serve topped with grapefruit, sliced smoked chicken, remaining almonds and coriander leaves.
  • For the Orange Currant Dressing, shake all ingredients together in a jar.
  • VARIATION For a Broccolini and Feta Orzo Salad, omit chicken and add 200g crumbled feta, mixing half through the salad and adding the rest on top.

Tips

  • TIPS Store-bought smoked chicken breast or chopped barbecue chicken can be used instead of cooking your own chicken.
  • STYLING Add the warm sliced chicken to the top of the salad just before serving and sprinkle with paprika and coriander leaves.
  • DRINK MATCH Chardonnay, amber ale or hefeweizen.

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