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Old 03-22-2018, 12:06 PM   #1
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Kayelle’s Greek Thighs

Kayelle’s Greek Thighs with Orzo and Lemon.


By request..
This is a delicious and easy skillet to oven dish. I use my high sided sauté pan. To duplicate this you will need Cavender’s all purpose Greek seasoning, easily found in grocery stores, and fresh lemons.

4-6 chicken thighs, (bone in skin on)
2 cups Orzo
2 1/2 cups chicken broth
1/2 cup fresh lemon juice
2-3 teaspoons of Cavenders Greek seasoning
1/2 cup chopped fresh parsley
1 thinly sliced lemon

Season the thighs with Cavender’s seasoning, and brown in a large skillet. Remove the chicken and pour off the grease being careful to save the fond on the bottom. Add the orzo along with the broth and lemon juice, scraping up the bits from the bottom of the pan. Stir in the 2-3 teaspoons of Cavenders, along with the parsley and float the browned thighs on top, tucking in the lemon slices.
Transfer the skillet to a pre heated 375 degree oven for 30-40 min.
We like spinach salad on the side.
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Old 03-22-2018, 12:13 PM   #2
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So sexy for a California Girl. ha ha
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Old 03-22-2018, 12:39 PM   #3
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Just checked my grocery stores availability and they carry Cavender’s all purpose Greek seasoning. Went onto my list.
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Old 03-22-2018, 12:41 PM   #4
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Thank you. On tonight's menu.
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Old 03-22-2018, 12:43 PM   #5
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Awesome recipe! I'm going to try this recipe for my father this weekend when I go visit him. He's Greek and loves chicken thighs.
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Old 03-22-2018, 01:21 PM   #6
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This recipe has mouth watering deliciousness written all over it.
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Old 03-22-2018, 04:21 PM   #7
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Thanks, Kayelle

It looks like an easy, inexpensive, healthy, Ta-dah recipe!

I love a meal that goes into the oven while I put my feet up and enjoy a relaxing drink!
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Old 03-22-2018, 05:33 PM   #8
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I can vouch for this!

I made Kay's Greek Inspired Chicken Thighs last week and it was delicious. The proportions of seasoning, orzo, broth, and oven timing was spot on - and when I stirred up the orzo for plating, it fluffed up perfectly. Will definitely make this again!
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Old 03-22-2018, 05:40 PM   #9
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This sounds, and looks, like a wonderful dish. I'll definitely be making it soon
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Old 03-22-2018, 05:45 PM   #10
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Thanks for the nice comments all!

The recipe is obviously easy to break down and reduce the servings, but the leftovers are really good too.
I'm thinking it would also be great with fish. Without skillet browning the fish, the fish and orzo would be oven done in 15-20 minutes I would think.
I love the mouth feel of the orzo made that way, and I'll make it that way again as a side for another protein.
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Kayelle’s Greek Thighs [B]Kayelle’s Greek Thighs with Orzo and Lemon.[/B] By request.. This is a delicious and easy skillet to oven dish. I use my high sided sauté pan. To duplicate this you will need [B]Cavender’s all purpose Greek seasoning, [/B]easily found in grocery stores, and fresh lemons. [IMG]https://s31.postimg.org/uwsyyl2nv/15692_XXX_v1.jpg[/IMG] 4-6 chicken thighs, (bone in skin on) 2 cups Orzo 2 1/2 cups chicken broth 1/2 cup fresh lemon juice 2-3 teaspoons of [B]Cavenders[/B] Greek seasoning 1/2 cup chopped fresh parsley 1 thinly sliced lemon Season the thighs with Cavender’s seasoning, and brown in a large skillet. Remove the chicken and pour off the grease being careful to save the fond on the bottom. Add the orzo along with the broth and lemon juice, scraping up the bits from the bottom of the pan. Stir in the 2-3 teaspoons of Cavenders, along with the parsley and float the browned thighs on top, tucking in the lemon slices. Transfer the skillet to a pre heated 375 degree oven for 30-40 min. We like spinach salad on the side. [IMG]https://s31.postimg.org/ja8uxjut7/P3120080_1.jpg[/IMG] 3 stars 1 reviews
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