- 1 tablespoon olive oil
- 1 leek, trimmed and cut into quarters lengthways, then rinsed well and thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1.5 litres (52 fl oz/6 cups) chicken stock
- 2 boneless, skinless chicken breasts, about 500 g (1 lb 2 oz) in total
- 200 g (7 oz/1 cup) orzo
- 150 g (5½ oz/3 cups) baby English spinach leaves, roughly chopped
- 1 tablespoon chopped dill
- 2 teaspoons lemon juice
1. Heat the olive oil in a large saucepan over low heat. Add the leek and sauté for 8–10 minutes, or until soft. Add the garlic and cumin and cook for 1 minute.
2. Pour in the stock, increase the heat to high and bring to the boil. Reduce the heat to low, add the chicken breasts, then cover and simmer for 8 minutes. Remove the chicken, reserving the liquid (keep it covered over low heat to keep it hot). When the chicken is cool enough to handle, shred it finely using your fingers.
3. Stir the orzo into the simmering stock and simmer for 12 minutes, or until al dente.
4. Return the chicken to the pan and add the spinach and dill. Simmer for 2 minutes, or until the spinach has wilted. Stir in the lemon juice, season to taste with sea salt and freshly ground black pepper and serve.
- Main Ingredients - Chicken
- Course - Dinner, Starter/Entree
- Occasion - Midweek dinner, Family meals