This rustic Turkish-inspired recipe is adapted from one in Christopher Kimball’s “Milk Street Shorts: Recipes That Pack a Punch.” It is a great example of how you can add flavor to simmered chicken with a couple of spices and pantry staples. The trick is to brown the tomato paste with the olive oil and garlic first to the point that it looks like it’s beginning to burn. A simple green salad and hunk of crusty bread complete the meal. Serves 4-6. – Susan Puckett
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more to serve
- One 6-ounce can tomato paste
- 4 or 5 garlic cloves, finely chopped
- 1 tablespoon sweet paprika
- 2 teaspoons dried mint or oregano
- 1 ½ pounds boneless skinless chicken thighs, halved
- Salt and ground black pepper
- 1 cup orzo pasta
- Juice of 1 lemon
- Greek yogurt, torn mint or parsley leaves, and Aleppo pepper or red pepper flakes for serving (optional)
Instructions
- In a large saucepan, combine the oil, tomato paste, and garlic. Cook, stirring, over medium heat until the tomato paste darkens several shades.
- Add the paprika and mint or oregano then cook, stirring, just until fragrant. Add the chicken, 7 cups of water, and 1½ teaspoons of salt. Simmer, uncovered, until a skewer inserted into the chicken meets no resistance, about 15 or 20 minutes. Transfer the chicken to a bowl.
- Add the orzo to the pan and cook until the rice-like pasta is al dente, about 10 minutes. Add a little more water if it’s thicker than you’d like.
- While the orzo is cooking, shred the chicken. When the orzo is done, return the shredded chicken to the mixture, along with the lemon juice. Season to taste with salt and pepper.
- Ladle into bowls and garnish with a dollop of yogurt, fresh mint or parsley, and a sprinkle of Aleppo or red pepper flakes, if desired.