Ingredients
- 4 organic bone-in chicken thighs, skin removed and reserved
- 1 splash rapeseed oil
- 1 large onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 fennel bulb, finely sliced
- 2 x 648g Borough Broth Organic Chicken Bone Broth
- 100g orzo
- 1 handful flatleaf parsley, chopped
- 1 tbsp nigella seeds
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Place the chicken thighs (without skin) onto a baking tray and bake for 15 mins.Step 2
Meanwhile, heat the oil in a large pan over a low heat. Add the onion, carrot and celery, and sweat for 10–15 mins, stirring occasionally, until the onion is translucent and soft.Step 3
Add the fennel and cook for a further 2 mins, turning the heat up slightly.Step 4
Pour in the chicken bone broth and bring to a boil. Reduce the heat to a low simmer and cook for 5 mins.Step 5
After the chicken has had 15 mins, reduce the oven temperature to 180°C/160°C fan/gas 4. Lay the chicken skins flat on a separate baking tray, season and add to the oven for 10 mins or until brown and crispy.Step 6
Stir the orzo into the broth, cover with a lid and cook over a low heat for 8 mins, or until tender.Step 7
Remove the baking trays from the oven and shred the chicken thigh meat with a fork.Step 8
Divide the broth and pasta between large bowls, then top with the shredded chicken and flat-leaf parsley.Step 9
Sprinkle with the nigella seeds and serve the crispy chicken skin on the side.