I’m always thinking of new ways to enjoy flavours that I love, and so when I was sitting in the garden and looking at how well the tarragon was doing, I started to think about what I could make for dinner.
Tarragon is one of the herbs that comes back year after year, and therefore it’s one of the regulars in one of my raised pots, along with oregano and chives.
Whilst pondering of what to make, my social media thread was filling with talk of Greek Dishes. I love Greek food, with one if the easiest one pot meals being Youvetsi, which I have posted previously here.
Youvetsi is made using Orzo, a small pasta, which resembles large grains of rice. It then hits me, why not make it with some chicken, lemon and tarragon. I have to say, it was a great idea, and a few people have already asked for the recipe, so here it is.
As a rough guide, use 75g of Orzo and 200ml of Chicken Stock per serving)
For 2 servings you will need:-
400ml Chicken Stock
1 Chicken Thigh or Breast (Diced)
2-3 cloves of garlic (Chopped)
1 tbsp chopped tarragon
1 tbsp olive oil
Salt and Pepper
Start by gently heating some olive oil in an oven proof dish (for which you have a lid)
Gently fry off the chicken and garlic for a few mins.
Add the orzo and combine with the chicken, garlic and oil.
Add the juice of the lemon, plus the zest of one half along with the chopped tarragon.
Stir all the ingredients together while adding the chicken stock.
Add salt and pepper to taste.
Cover with a lid and place in a preheated oven for 20 mins (Stirring all the ingredients halfway through to prevent sticking).
Remove and stand for 5 mins before serving, adding extra chopped tarragon if desired.