Serves 1
chicken thigh 1, boneless, skinless
chicken stock 250ml
orzo 75g (try Barilla available at gourmet stores)
dill a small bunch, chopped
butter 15g
lemon 1/2, zested and juiced
salt and pepper to season
lemon wedges to serve
Put the chicken and stock in a shallow pan. Bring to a simmer then cook for 10 minutes. Add the orzo, put on a lid and cook for another 6-8 minutes or until tender.
Take out the chicken and shred, then add back to the pan with the dill, butter and lemon. Season to taste. Serve extra lemon wedges on the side.