#caribbean kitchen

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[psflavor]

Citrus Spice Chicken Piccata with Creamy Orzotto and Roasted Artichokes and Cherry Tomatoes

Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from February 2020 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub.(Find the video at Videos > Albums > Winter 2020.) Want to get the flavors that make this meal magical? They’re all available at psflavor.com!

Serves: 4

1 pint cherry tomatoes 1 (12 oz.) jar marinated artichoke hearts, Roman style 1 tablespoon P.S. Flavor!™ Caribbean Kitchen 1/3 cup all-purpose flour 6 (3 1/2 to 4 oz.) boneless skinless chicken thighs 3 tablespoons P.S. Flavor!™ Citrus Spice 2 tablespoons extra virgin olive oil ¼ cup finely chopped shallots 2 teaspoons minced fresh garlic Juice of 1 lemon 1/4 cup white wine 8 thin lemon slices, seeds removed 1 tablespoon capers, drained ½ cup finely chopped flat-leaf parsley Creamy Orzotto, recipe follows Flat-leaf parsley sprigs, optional garnish

Method:

1. Place sheet pan in 400F oven to heat.

2. Drain artichoke hearts well, and then gently toss artichokes and cherry tomatoes in 1/2 teaspoon Caribbean Kitchen. Place on half of heated sheet pan in oven.

3. Place flour in a shallow dish. Sprinkle chicken thighs with Citrus Spice until covered. Dredge chicken in flour, shaking off excess. Heat a large skillet over medium high heat, then add 1 tablespoon olive oil. Add chicken to skillet; sear on each side to brown (about 2 minutes). Remove chicken and place on sheet pan in oven with cherry tomatoes and artichokes (after vegetables have been in oven for about 10 minutes). 4. To the same skillet, add 1 tablespoon olive oil and shallots; sauté and cook for 2 minutes. Add garlic and 1 ½ teaspoons Caribbean Kitchen; stir for 30 seconds. Stir in lemon juice, ¼ cup white wine, and lemon slices, scraping pan to loosen browned bits. Reduce heat to low. Add capers and flat-leaf parsley. Season with more Caribbean Kitchen, to taste.

5. When chicken is cooked through (with a thermometer reading 155ºF), remove the vegetables and chicken from oven. Add chicken back to skillet and immerse in sauce. Serve 1-2 chicken thighs over Creamy Orzotto. Add artichokes and tomatoes to plate, drizzle more sauce (including lemon slices), and garnish with a flat-leaf parsley sprig.

Creamy Orzotto

2 shallots, diced 1 teaspoon (2 cloves) garlic, minced 1 cup red and/or yellow peppers, julienne cut 2 tablespoons extra virgin olive oil 2 teaspoons P.S. Flavor!™ Caribbean Kitchen 1 tablespoon P.S. Flavor!™ Mambo Italiano 1 pound dried orzo pasta (about 2 1/2 cups) 2 cups lower sodium chicken orvegetable stock 2 cups milk (1 or 2%) Juice of 1/2 lemon 2 cups packed baby spinach (about 4 oz.), chiffonade cut 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving

Method:

1. Heat a large Dutch oven or pot over medium high heat, and then add 2 tablespoons olive oil. Add the shallots and peppers and cook, stirring, until the shallots and peppers are softened, 4-5 minutes. Add the garlic, Caribbean Kitchen, and Mambo Italiano; stir for 30 seconds. Add the dried orzo pasta and sauté until fragrant, about 1 minute.

2. Stir in 2 cups chicken or vegetable stock and 2 cups milk; bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes.

3. Remove from the heat. Add the spinach, lemon juice, and the Parmesan, and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.

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Pam's Pairing

I’ve fallen in love with pairing this dish with a bright Chardonnay. The hints of citrus, spices, and the creamy finish in the wine make it the perfect match for the lemon sauce on the piccata! 

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Grocery List

MEAT 6 (3 ½ to 4 oz.) bonelessskinless chicken thighs

DAIRY 2 cups milk (1 or 2%) 3-4 ounces Parmesan cheese

PRODUCE 1 pint cherry tomatoes 3 medium-sized shallots 1 bulb garlic 3 lemons Flat-leaf parsley Red and/or yellow bell pepper 4 ounces baby spinach MISCELLANEOUS 1 (12 oz.) jar marinated artichoke hearts, Roman style White wine Small jar capers 1 pound dried orzo pasta

CHECK YOUR PANTRY FOR All-purpose flour Extra virgin olive oil Lower sodium chicken or vegetable stock

P.S. FLAVOR!™ SPICES Caribbean Kitchen Citrus Spice Mambo Italiano

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Prep Sheet

EQUIPMENT Chef's knife Cooking spatula and spoon Measuring cups and spoons Sheet pan Medium bowl Shallow dish Large skillet Tongs Thermometer Citrus squeezer, suggested Large Dutch oven or pot Oven mitt

PRE-PREPPED INGREDIENTS 3 shallots, finely chopped 1 cup red and/or yellow peppers, julienne cut 1 tablespoon minced fresh garlic 3 lemons: 1 ½ juiced (divided), and one thinly sliced into 8ths, seeds removed ½ cup finely chopped flat-leaf parsley, plus sprigs for garnish 2 cups packed baby spinach, chiffonade cut

INGREDIENTS TO HAVE READY 6 (3 ½ to 4 oz.) boneless skinless chicken thighs ,trimmed of excess fat 1 pint cherry tomatoes, rinsed 12 oz. jar marinated artichoke hearts, Roman style, drained 1/3 cup all-purpose flour 2 tablespoon P.S. Flavor!™ Caribbean Kitchen 3 tablespoon P.S. Flavor!™ Citrus Spice 1 tablespoon P.S. Flavor!™ Mambo Italiano ¼ cup white wine 1 tablespoon capers, drained 1 lb. dried orzo pasta (about 2 ½ cups) 2 cups lower sodium chicken or vegetable stock 2 cups milk (1 or 2%) 2 oz. Parmesan cheese, finely grated (about 1 cup), plus more for serving

Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!