Braised chicken with orzo recipe
 This delicious recipe is really easy to throw together on a busy day as most of the work is done in the slow cooker. 1 whole chicken, jointed into 8 pieces4 tbsp olive oil500ml/18fl oz chicken stock1 head garlic, cut in half1 bay leaf15g/½oz fresh thyme200g/7oz orzosalt and freshly ground black pepper 1 whole chicken, jointed into 8 pieces 4 tbsp olive oil 500ml/18fl oz chicken stock 1 head garlic, cut in half 1 bay leaf 15g/½oz fresh thyme 200g/7oz orzo salt and freshly ground black pepper 125g/4½oz walnuts, toasted20g/½oz fresh coriander, plus extra to garnish1 tbsp chopped fresh tarragon, plus extra to garnish1–2 red chillies, roughly chopped3 garlic cloves, roughly chopped1 lemon, juice only2–4 tbsp olive oil 125g/4½oz walnuts, toasted 20g/½oz fresh coriander, plus extra to garnish 1 tbsp chopped fresh tarragon, plus extra to garnish 1–2 red chillies, roughly chopped 3 garlic cloves, roughly chopped 1 lemon, juice only 2–4 tbsp olive oil Method To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over.Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. To make the chicken with orzo, season the chicken with salt and pepper. Add the oil to a casserole dish over a high heat and sear the chicken until well coloured all over. Transfer the chicken to a slow cooker and pour in the stock. Transfer the chicken to a slow cooker and pour in the stock. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the garlic, bay and thyme. Cover with the lid and cook for 2 hours on medium. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the orzo and cook for a further 10 minutes. Check the chicken is cooked through – the juices should run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. To make the sauce, blend all of the ingredients in a food processor or blender to a smooth paste. Set aside. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs. Serve the chicken and orzo in a serving dish, pour over the sauce and mix gently. Garnish with the extra coriander and tarragon sprigs.