Campfire Greek Lemon Chicken Orzo

By Sprig Originals ✓ · cooked up in Sprig

A single pot of chicken, orzo and lemon simmered right over the fire. The pasta cooks in seasoned broth so it turns creamy without a drop of cream, and a shower of feta at the end melts into the sauce. Ten ingredients, one pot, no fridge needed once you start cooking.

Ingredients

• 3 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tsp dried oregano
• 4 cloves garlic, sliced
• 2 tbsp tomato paste
• 1.5 cups dried orzo
• 3 cups chicken broth
• 1 lemon
• 4 oz feta, crumbled
• salt and black pepper

Instructions

1. Set a large pot or camp Dutch oven on a grate over a bed of medium coals, or on a portable stove over medium-high heat. Add the olive oil, then the chicken tossed with the oregano, 1 tsp salt and plenty of pepper. Brown for 6 to 8 minutes, stirring a couple of times, until the pieces are golden at the edges.
2. Stir in the garlic and tomato paste and cook for 1 minute, scraping the bottom of the pot so the paste darkens slightly but does not catch.
3. Add the orzo and stir for 1 minute to coat it in the oil, then pour in the chicken broth. Bring to a full boil, which takes about 3 minutes over lively coals.
4. Cover and cook at a steady low simmer for 12 to 14 minutes, lifting the lid to stir well every 3 minutes so the orzo does not stick. Slide the pot to the cooler edge of the fire if it is bubbling hard. It is done when the orzo is tender and the liquid has thickened into a loose sauce.
5. Pull the pot off the heat. Squeeze in the juice of the whole lemon, scatter over the feta, cover and rest for 3 minutes so the cheese softens. Stir once and taste for salt before serving straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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