Supreme Orzo Tajine

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 45 Minutes
Total Time:  55 Minutes


1 lb. Pappardelle’s Supreme Orzo
1-1/2 tsp. ground cumin
1-1/2 tsp. paprika
1/2 tsp. sea salt
1/4 tsp. cayenne pepper
1-1/2 lb. skinless, boneless chicken thighs, cut crosswise into thirds
4 Tbsp. extra-virgin olive oil, divided
2 fennel bulbs, stalks trimmed, bulbs halved vertically, cut crosswise into 1/2" slices
2 cups low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/2 cup green olives, pitted & quartered lengthwise
1 cup fresh parsley, coarsely chopped, plus more for garnish


  1. Mix cumin, paprika, salt, and cayenne in a small bowl. Toss chicken and mix. 
  2. Heat 2 Tbsp. olive oil in large skillet over medium-high heat. Add chicken and cook until skin is browned, about 2 minutes per side. Transfer to a plate.
  3. Add 2 Tbsp. olive oil and fennel to the same skillet. Sauté until fennel is golden in spots, about 5 minutes. 
  4. Return chicken to the skillet. Add chicken broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, about 15 minutes. 
  5. Add olives and let simmer until sauce thickens, about 5 minutes. Stir in parsley and season with salt & pepper, to taste.
  6. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain.
  7. Divide the pasta into serving dishes and top with sauce. Garnish with parsley. Serve and enjoy!