Tender chicken thighs, orzo pasta, spinach, preserved lemon, olives, and feta. The warm Mediterranean salad that is somehow both hearty and light.
Season with salt, pepper, and lemon zest. Sear skin-side down in oven-proof pan 5 minutes until deeply golden. Flip, add garlic, roast 200°C for 20 minutes.
Remove chicken. In same pan, add orzo and 600ml stock. Simmer 10 minutes until orzo is cooked and has absorbed the pan juices and chicken fat.
Shred rested chicken into large pieces. Return to pan with orzo, preserved lemon, and olives.
Fold spinach into the warm orzo — it wilts in 30 seconds. Crumble feta over top. Scatter dill and parsley. Serve from the pan.