Orzo With Sticky Chicken And Vegetables

Heat olive oil in a skillet over medium heat, then add the yellow onion, red bell pepper, and parsley. Sauté for 3-4 minutes.

Add the orzo along with ras el hanout, turmeric, onion powder, garlic powder, cayenne pepper, and bay leaves. Crumble the chicken stock cube over the skillet and then add the green peas and boiled water. Let it simmer, covered, for 15-18 minutes until the orzo is cooked. Then let it rest for 15 minutes with the lid on.

Wash and cut the chicken into pieces and place them in a deep bowl. Add ras el hanout, garlic powder, onion powder, cayenne pepper, salt, and olive oil. Mix well.

In a separate bowl, combine sweet soy sauce, honey, chili sauce, and sambal. Mix well and set aside.

Heat olive oil in a skillet over medium heat, add the chicken mixture, and cook for 4-5 minutes. Then add the sauce and let the chicken simmer for a while.

Serve the orzo with vegetables along with the chicken on a plate. Enjoy your meal!