Skillet Chicken Thighs With Preserved Lemon and Orzo

6 days ago 5

Democracy Dies successful Darkness

4.0 (176)

By Aaron Hutcherson

This Middle Eastern-inspired one-pot repast features chickenhearted thighs seasoned with cumin and oregano, on with orzo pasta, artichoke hearts and preserved lemon. Popular successful North African, Mediterranean and Middle Eastern cuisines, preserved citrus brings salty, savory and analyzable spirit to the full skillet. The crockery gets finished with crumbled feta food for a hint of creamy tang.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4-6

1 spoon crushed cumin
1 spoon dried oregano leaves
1/2 spoon ail powder
1/2 spoon good salt
1/2 spoon freshly crushed achromatic pepper
4 to 6 bone-in, skin-on chickenhearted thighs (2 to 2 1/2 pounds total), trimmed of excess fat, if desired
1 tablespoonful extra-virgin olive oil
8 ounces (1 to 1 1/4 cups) dried orzo pasta
One (14-ounce) tin quartered artichoke hearts, drained
2 1/2 cups no-salt-added oregon low-sodium chickenhearted banal oregon broth
1/2 preserved lemon, rinsed, thinly sliced and seeds removed (see Where to bargain and related recipes)
1 tablespoonful honey
Crumbled feta cheese, for serving

Nutritional Facts

Per serving (1 chickenhearted thigh positive 2/3 cupful of the orzo mixture), based connected 6

Calories
526
Fat
30 g
Saturated Fat
8 g
Carbohydrates
35 g
Sodium
496 mg
Cholesterol
135 mg
Protein
29 g
Fiber
2 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published December 3, 2024

Updated March 17, 2026