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While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.
- 4 ounces pancetta or 4 slices bacon, chopped
- olive oil
- 6 skinless chicken thighs
- 2 (14 1/2 ounce) cansdiced tomatoes with onion and garlic
- 1 cup dried orzo pasta
- 2 garlic cloves, minced
- 1 cup water
- 1⁄3 cup kalamata olive
- 1⁄4 cup fresh basil, torn
- 1 (6 ounce) bag baby spinach leaves
- 3 ounces garlic and herb goat cheese (about 1/3 cup)
- In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
- Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
- Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
- Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
- If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
- Stir in pancetta, olives and basil & heat through.
- To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.