SPICY CHICKEN CACCIATORE WITH ORZO

- METHOD -

Heat a large non-stick pan, add the olive oil and fry the chicken pieces until golden. Remove chicken and set it aside. Then, add the onion to the same pan and fry until soft. Add the garlic and fry for a further minute. Add the red wine and allow it to boil for two minutes so the alcohol cooks off. Add the bay leaves, rosemary, tinned cherry tomatoes, Cape Herb & Spice Portuguese Peri Peri Seasoning, salt and water.

Next, pour the orzo pasta into a large oven-proof casserole and pour over the red wine sauce. Nestle the chicken pieces on top. Bake, uncovered, in a pre-heated 160 ˚ oven for an hour and a half. Stir it half way through to ensure the orzo does not get compacted at the bottom. If it needs a touch more water, add half a cup.

Once the pasta is cooked through, taste for salt and adjust as needed. Tuck in the olives, sprinkle over capers and garnish with basil leaves.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za