Saffron & Chicken Orzotto with Crispy Shallots

This elegant dish transforms humble ingredients into a creamy, flavourful experience. Saffron-infused orzo pasta is cooked like risotto, creating a rich base for tender chicken and fragrant spices, topped with crispy shallots for a delightful textural contrast.

Ingredients

• 1 tbsp Olive Oil
• 1 small Onion, finely chopped
• 2 Chicken Thighs (approx. 250g total), skinless and boneless, cut into 1-inch pieces
• 1/2 tsp Ground Turmeric
• 1/4 tsp Ground Cumin
• Pinch of Saffron Threads
• 120g Orzo Pasta
• 500ml Chicken Stock, hot
• 50g Parmesan Cheese, grated, plus extra for serving
• 2 Shallots, thinly sliced
• 2 tbsp Plain Flour
• Salt and Black Pepper, to taste
• 1 tbsp Butter
• 1 tbsp Fresh Parsley, chopped, to garnish

Method

1. Prepare the Crispy Shallots: Toss the sliced shallots with the plain flour, ensuring they're evenly coated. Heat the olive oil in a small frying pan over medium-high heat. Fry the shallots until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
2. Sauté the Aromatics: In a large pan or deep skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides. Stir in the turmeric and cumin, cooking for another minute until fragrant. Season with salt and pepper.
4. Infuse the Saffron: Crumble the saffron threads into the pan and stir to distribute.
5. Cook the Orzotto: Add the orzo pasta to the pan and stir to coat it in the spices and oil.
6. Add Stock Gradually: Pour in about 1/4 of the hot chicken stock and stir constantly until the liquid is absorbed. Continue adding the stock in increments, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 15-20 minutes, until the orzo is cooked al dente and the mixture is creamy.
7. Finish and Serve: Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and pepper if needed. Divide the orzotto between two bowls. Top with the crispy shallots and garnish with fresh parsley. Serve immediately with extra Parmesan cheese on the side.

Chef's Note

For an extra touch of richness, stir in a tablespoon of crème fraîche or mascarpone cheese at the end. If you want to add a vegetable element, consider stirring in some wilted spinach or peas in the last few minutes of cooking.