SKINLESS AND BONELESS CHICKEN THIGHS BULK PACK

1.6kg Pack of British Skinless and Boneless Chicken Thighs.
Chicken Thighs boast a deeper flavour that sets them apart from chicken fillets, succulent meat retaining their natural juiciness. Perfect for slower cooked dishes and wonderfully versatile.

Serving suggestion:
6 chicken thighs
1 onion, finely chopped
2 red peppers
4 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
1 litre good-quality chicken stock
100g rose harissa
500g orzo, rinsed
75g Parmesan, grated, plus extra to serve
30g fresh flatleaf parsley, finely chopped
Salt and freshly ground black pepper

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.