Harissa chicken and orzo

• 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

Instructions

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   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.

3. 3

   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.

4. 4

   Add the onion and peppers to the pan and season generously with salt and pepper. Cook, stirring occasionally, for 3–5 minutes, until softened.

5. 5

   Add the garlic and cook, stirring frequently, for 1 minute, then add the tomatoes, chicken stock, harissa and orzo.

6. 6

   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.

7. 7

   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.

8. 8

   Transfer the chicken to a plate, then stir the Parmesan and half of the parsley into the orzo.

9. 9

   Return the chicken to the pan, sprinkle with the remaining parsley and serve.