Harissa chicken and orzo recipe
 This one-pot harissa chicken and orzo is the perfect dish to make for a crowd. It’s deeply flavourful and so easy to make. 6 chicken thighs1 onion, finely chopped2 pointed red peppers, seeds removed, sliced4 garlic cloves, finely chopped2 x 400g tins chopped tomatoes1 litre/1¾ pints good-quality chicken stock100g/3½oz rose harissa 500g/1lb 2oz orzo, rinsed 75g/2⅔oz Parmesan, grated, plus extra to serve30g/1oz fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 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 Method Preheat the oven to 220C/200C Fan/Gas 7.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.Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside.Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened.Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender.Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.Return the chicken to the pan, sprinkle with the remaining parsley and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. 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. 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. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Put the pan over a medium heat and cook the chicken for about 10 minutes, until the fat has rendered out and the skin is nicely browned. Flip and cook the other side for 2 minutes, until browned, then transfer to a plate and set aside. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Season generously with salt and pepper and stir to mix: the cooking liquid should be as well seasoned as you want the finished dish to taste. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Nestle the chicken into the orzo and bring to a simmer over a high heat, then transfer the pan to the oven and bake, uncovered, for 20 minutes, or until the orzo is tender. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Return the chicken to the pan, sprinkle with the remaining parsley and serve. Recipe tips Rinsing the orzo prevents it from getting too sticky when baked. If you don't have an ovenproof pan or flameproof casserole, transfer the ingredients to a baking dish after step 5.