Chicken, Courgette and Orzo Bake

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F). Cut the courgette into 1.5 cm pieces, finely chop the garlic and grate or tear the mozzarella.

2. 2

   In a deep 4-litre oven-safe baking dish, thoroughly crumble the stock cube and mix with the cold water, canned tomato, tomato paste, garlic, olive oil, oregano, salt and pepper. Stir in the dry orzo and courgette.

3. 3

   Use boneless, skinless chicken thigh, cutting it into 3 cm pieces. Stir the chicken into the dish and spread everything evenly, pressing the orzo beneath the liquid. Cover the dish tightly with foil or an oven-safe lid.

4. 4

   Bake on the middle shelf at 200°C (400°F) for 25 minutes. Carefully uncover, avoiding the steam, and stir thoroughly from the bottom to separate the orzo. Cover tightly again and bake for another 15 minutes.

5. 5

   Check that the orzo is just tender and a food thermometer inserted into several of the largest chicken pieces reads at least 74°C (165°F). If either needs longer, cover and bake in additional 5-minute intervals at the same temperature. Stir once more; the sauce should still be slightly loose.

6. 6

   Scatter the mozzarella over the top and bake uncovered at 200°C (400°F) for 10 minutes, until melted and beginning to turn golden. Rest for 5 minutes so the sauce thickens, then divide into four servings. Allow approximately 70 minutes overall, including preparation and resting.