Orzo With Chicken, Za'atar & Lemon

Set a large saucepan over a medium heat and add the chicken stock and if using, the saffron. Bring to a simmer, turn the heat to low and let the whole lot tick over for 40 mins. Once done, strain and keep warm.

If you have any leftover chicken bones add these to the pan first with a shot of olive and roast in the hot pan until browned, before adding the stock.

Meanwhile, finely chop the onion, chilli and one of the garlic cloves. Preheat a large frying pan over a medium-high heat and add a generous amount of olive oil. Tip in the red onion with a pinch of salt and cook for 8-10 mins until just starting to caramelise.

Add the chopped chilli and garlic and cook for 2-3 mins before adding the orzo. Stir through the base and toast for 1-2 mins, before adding the za’atar.

Now begin adding your stock, a ladle at a time, cooking the pasta like a risotto, until tender and silky. Shred the leftover chicken and stir through the orzo.

Finely grate the remaining garlic clove into the yoghurt along with the zest and juice of the half of the lemons.

To finish the orzo, add the remaining lemon juice and zest and adjust the seasoning. Divide the cooked orzo between warm bowls. Top with the garlicky yoghurt, a little extra za’atar and some picked dill and parsley.