Covey Run Featured Recipe

Grilled Chicken with Sunny Day Orzo

Pair a Columbia Valley Covey Run Riesling with this d’lish dish. Serves 6; makes about 8 cups orzo.

Ingredients

Orzo

  • 1/3 cup red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp sugar
  • 2 tsp kosher salt
  • 1 ½ tsp curry powder
  • 1 tsp hot sauce
  • 2 tsp minced fresh garlic
  • 1/3 cup sour cream or yogurt
  • 3 Tbsp olive oil
  • ½ tsp black pepper
  • 1 pound (about 2 cups) dried orzo pasta
  • 3 cups baby spinach leaves
  • 2 Tbsp coarsely chopped fresh cilantro
  • 1 large red bell pepper, cut into small dice
  • ½ cup tiny-diced red onion
  • ¾ cup pistachios, coarsely chopped
  • ¾ cup finely diced dried apricots

Chicken

  • 6 boneless skinless chicken breast halves (about 2 pounds total)
  • olive oil
  • kosher salt & black pepper
  • 3 ounces fresh goat cheese (chèvre)
  • Garnish: fresh cilantro sprigs

Instructions

To make the orzo: In a large bowl, whisk together the vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream, oil, and black pepper. Set aside. Meanwhile, in a large pot of salted boiling water, cook the orzo according to package directions, or until just al dente. Drain but do not rinse.

While the pasta is still fairly warm, toss it with the dressing. Let the mixture cool completely, then toss in the remaining ingredients. Serve immediately, or make up to 24 hours in advance.

To grill the chicken and serve: Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Meanwhile, rub the chicken breast halves with olive oil and season liberally on each side with salt and pepper.

Grill the chicken until nicely marked and cooked through but still moist—about 5 to 8 minutes per side, depending upon your heat and the thickness of the chicken. Serve the chicken on top of the orzo (bring the orzo to room temperature if making in advance) and scatter with crumbled goat cheese.

Garnish with cilantro sprigs. Chef’s Note: The orzo is at its best when tossed together an hour or two in advance and is still tasty up to 24 hours later, but I wouldn't make it farther ahead than that.

Recipe © 2009 Kathy Casey Food Studios®