It’s grey outside today and I’m welcoming fall with open arms. Last week I drank chai tea and I’ve been eating early heirloom apples with abandon. I even wore a light jacket once already and am dreaming about tights and tall wooly socks. My polka-dot umbrella is right beside the front door and I know that soon enough I’ll be splashing through the streets in my green rubber boots.
And so you can see the appeal of this dish. It’s cozy and comforting and dotted with lemon slices to remind us of the not-so-distant sun. Got a rainy dreary day? A meal like this one with orzo, chicken legs, oregano, lots of lemon and packed with flavour makes me crave the comfort of autumn.
elsewhere: I was interviewed by phone for the lovely blog Dramatic Pancake. You can read my story about this little unassuming but completely delicious (& low fat) little lemon loaf & even catch a goofy glimpse of me in my home. And over at Poppytalk this week, I dig into my food memories and come up with a recipe for chuck steak with onions, sweet peppers & zucchini. It’s amazingly tasty and an easy way to stretch your food budget. Serve it with some steamed rice and you’ve got an easy weeknight meal.
Recipe note: Ideally, I would have used rich and oily Kalmata olives from our local deli in this dish, but since I had some canned sliced black olives to use up, in they went. Freakin’ tasty, regardless.
chicken and orzo with lemon and olives
(from The Wednesday Chef)
4 chicken legs, skin removed
Salt, pepper to taste
2 T olive oil
1 1/2 c orzo
3 c chicken broth
3 large cloves garlic, minced
1/2 onion, sliced thinly
1 T dried oregano
1 small lemon, cut into 8 wedges
1/4 c pitted & chopped black olives (kalmata preferred)
Preheat oven to 350F. Rinse and dry chicken and season with salt & pepper. Heat olive oil in a large high-walled oven-proof skillet or dutch oven. Add the chicken and let brown – about 5 minutes each side. Remove chicken and turn off heat.
Add to the pan the orzo, garlic, onion and oregano and mix everything about. Add in stock and give each lemon wedge a quick squeeze before adding into the pot. Add in the chicken legs and sprinkle the olives over top. Cover and bake for about 35 minutes or until the chicken is done (the juices will run clear).