One-Pot Campfire Lemon Chicken Orzo

By Sprig Originals ✓ · cooked up in Sprig

A single pot on the campfire grate turns chicken thighs, orzo and burst cherry tomatoes into a creamy, lemony Greek dinner. Everything cooks in one vessel over the coals, the orzo drinks up the broth, and a shower of feta finishes it — no draining, no second pan, no cooler runs mid-cook.

Ingredients

• 3 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs
• 1 tbsp dried oregano
• 1 tsp salt and black pepper
• 4 cloves garlic, roughly chopped
• 1.5 cups dried orzo
• 3 cups chicken broth
• 1.5 cups cherry tomatoes
• 1 whole lemon
• 4 oz feta cheese

Instructions

1. Build your fire down to a steady bed of glowing coals and set a grate about 4 inches above them (or set a camp stove to medium-high). Cut the chicken thighs into large 2-inch chunks and toss them in a bowl or zip bag with the oregano, salt and pepper until evenly coated.
2. Set a deep pot or Dutch oven on the grate, add 2 tablespoons of the olive oil, and once it shimmers add the chicken in a single layer. Brown without moving for 4 minutes, turn, and brown 3 minutes more, then lift the chicken onto a plate. It will not be cooked through yet.
3. Add the remaining 1 tablespoon oil, the garlic and the orzo to the pot and stir constantly for 90 seconds, until the orzo smells toasty and the garlic is fragrant, scraping up the browned bits from the bottom.
4. Pour in the chicken broth, add the cherry tomatoes, and return the chicken with any juices. Bring to a simmer, then slide the pot to the cooler edge of the grate so it bubbles gently. Cook 13 to 15 minutes, stirring every 2 to 3 minutes and scraping the bottom, until the orzo is tender and the liquid has thickened to a loose, creamy sauce.
5. Pull the pot off the heat. Squeeze the juice of the whole lemon over the top, crumble the feta across the surface, cover with a lid or foil and let stand 3 minutes so the cheese softens. Stir once and serve straight from the pot.

Chef's tips

Nutrition (per serving, estimated)

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