Ingredients

6 chicken thighs

1 onion, finely chopped

2 pointed red peppers, seeds removed, sliced

4 garlic cloves, finely chopped

2 x 400g tins chopped tomatoes

1 litre/1¾ pints good-quality chicken stock

100g/3½oz rose harissa

500g/1lb 2oz orzo, rinsed

75g/2⅔oz Parmesan, grated, plus extra to serve

30g/1oz fresh flatleaf parsley, finely chopped

Salt and freshly ground black pepper

Instructions

Step 1: Preheat the oven to 220°C/200°C Fan/Gas 7.

Step 2: Season the chicken thighs with salt on both sides. Arrange them in a single layer, skin-side down, in a wide, deep ovenproof pan or flameproof casserole.

Step 3: Place the pan over medium heat and cook the chicken for about 10 minutes until the fat has rendered and the skin is nicely browned. Flip and cook the other side for 2 minutes until browned, then transfer the chicken to a plate and set aside.

Step 4: Add the chopped onion and sliced red peppers to the pan. Season generously with salt and pepper, and cook, stirring occasionally, for 3–5 minutes until softened.

Step 5: Add the chopped garlic and cook, stirring frequently, for 1 minute. Then add the chopped tomatoes, chicken stock, rose harissa, and rinsed orzo.

Step 6: Season the mixture generously with salt and pepper. Stir well to combine — the cooking liquid should be as well seasoned as you want the finished dish to taste.

Step 7: Nestle the chicken thighs back into the orzo mixture. Bring to a simmer over high heat, then transfer the pan to the oven and bake uncovered for 20 minutes, or until the orzo is tender.

Step 8: Remove the chicken from the pan and place on a plate. Stir the grated Parmesan and half of the chopped parsley into the orzo.

Step 9: Return the chicken to the pan, sprinkle with the remaining parsley, and serve immediately with extra Parmesan if desired.

Tips & Variations

For a milder version, reduce the amount of harissa or use a milder chili paste.

You can substitute chicken thighs with chicken breasts but adjust cooking time to prevent drying out.

Adding a squeeze of lemon juice before serving brightens the flavors beautifully.

Use low-sodium chicken stock to better control the saltiness of the dish.

FAQs

Can I use a different type of pasta instead of orzo?

Orzo works best due to its small, rice-like shape, but you can substitute with other small pasta shapes like acini di pepe or fine ditalini. Just adjust cooking times accordingly.

Is rose harissa very spicy?

Rose harissa tends to be milder and has a floral sweetness compared to traditional red harissa. However, heat levels can vary by brand, so adjust the quantity based on your spice preference.