Mediterranean spring chicken orzo recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• a 1.5kg whole chicken
• 2 echalion shallots, sliced
• 3 garlic cloves, finely sliced
• 1 tbsp sundried tomato paste
• 2 tsp dried oregano
• 2 peppers (yellow and orange), sliced
• 400g tomatoes, roughly chopped
• zest of 1 lemon
• 700ml chicken stock, made with 1 stock pot or cube
• 250g orzo pasta
• 1 x 400g tin artichoke hearts, drained and quartered
• 20 pitted green olives
• 30g Parmesan, finely grated, plus extra to serve
• a handful of fresh basil, roughly chopped, plus extra leaves to serve