Serves 4
- 4 boneless chicken thighs
- salt and pepper
- olive oil
- 1 shallot thinly sliced
- 1 Cuop dry orzo
- 2 garlic cloves minced
- 3 Cups chicken broth or vegetable
- 5 ounces baby spinach or frozen thawed
- 1/2 Cup raisins
- 4 ounces goat cheese
Salt and pepper chicken and sauté in oil. Add shallots and cook till soft.
Add the orzo and cook till fragrant and lightly toasted.
Add the stock and simmer till orzo is almost al dente (10 minutes).
Fold is spinach and raisins.
Remove from heat and stir in goat cheese till melted
