Lemony Chicken Orzo

Method

• Pat the chicken skin dry with kitchen paper and season with salt.
• Heat a dash of oil in a large, deep frying pan (ideally one with a lid for step 6) on a medium-high heat. Add the chicken, skin-side down and cook for 8 minutes, until golden. Transfer to a plate and set aside.
• Meanwhile, while the chicken cooks, thinly slice the leeks (wash them before as they can be quite gritty). Cut half the lemon into slices and juice the rest.
• Add the leeks, orzo and turmeric to the pan you cooked the chicken in and cook them in the chicken juices left in the pan for 3 minutes, stirring frequently. This toasts the orzo and soaks up all the delicious flavour. If you like you can add more turmeric for a deeper golden colour.
• Make up the chicken stock cube with 100ml boiling water per serving. Pour this into the pan with the lemon slices, a splash of the lemon juice and give it all a good stir. Reserve the rest of the lemon juice for step 8.
• Pop the chicken back into the pan, this time with the skin-side facing up. Cover with a lid (or use a baking tray if you don’t have a lid). Simmer for 15 minutes until the chicken is cooked through.
• For the last 5 minutes of cooking stir in the crème fraîche and frozen peas.
• Check the seasoning and adjust to taste with the rest of the lemon juice, salt and pepper. Plate up and enjoy!