Food52 and OTK return with a luscious and lemony chicken with orzo, porcini, and cinnamon. Join Yotam Ottolenghi and Tara Wigley as they share a delightful recipe from the new OTK Shelf Love cookbook. This dish uses only one pot and is perfect for a weeknight meal that boasts tons of bright and earthy flavors. GET THE RECIPE ►► https://f52.co/35crvSa

Check out all the OTK Shelf Love episodes: https://www.youtube.com/playlist?list...
Subscribe to the OTK YouTube channel - @Ottolenghi Test Kitchen
(https://www.youtube.com/channel/UCcGw...)
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Also check out:
Feast Dinnerware by Yotam Ottolenghi - https://f52.co/2YrIVHj

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VIDEO CHAPTERS
00:00:00 Intro
00:03:32 Lovely, Lemony Chicken
00:08:08 Orzo, Here We Go
00:09:43 Our One-Pot Masterpiece

PREP TIME: 15 minutes
COOK TIME: 1 hour 45 minutes
SERVES: 4

INGREDIENTS

3 to 4 (25 grams) dried cascabel chiles
4 whole cinnamon sticks
1 ounce (30 grams) dried porcini mushrooms (or another dried mushroom variety)
1 quart boiling water
1 whole chicken (3.5 pounds/1.5 kg)
Kosher salt and freshly ground black pepper
2 lemons, 1 halved and the other cut into 4 wedges
1/2 cup (60 milliliters) extra-virgin olive oil, divided
6 to 8 stalks celery (500 grams), cut at a slight angle into 1 1/2 inch (4 centimeter) lengths
2 yellow onions, peeled and each cut into 8 wedges
6 garlic cloves, peeled and thinly sliced
8 sprigs fresh thyme
1 1/2 cups (320 grams) orzo
1 tablespoon flat-leaf parsley leaves, roughly chopped

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