Step 1

To make this recipe, start by preparing the chicken. Add the chicken thighs to a plate and use a paper towel to pat them dry.

Step 2

In a small bowl, combine the seasonings together: the cumin, garlic powder, oregano, smokes paprika, ground black pepper, and kosher salt.

Step 3

Then, rub the chicken thighs generously with olive oil and coat with the seasoning blend.

Step 4

Next, heat a 10-12 inch cast iron skillet, on the stove, over medium heat, and add in a drizzle of olive oil.

Step 5

Once the oil is hot, add the chicken thighs to the pan, skin-side down. Allow them to cook, undisturbed, for 10 minutes, then flip them to the other side and allow them to cook for another 7-8 minutes. Once the chicken is done, remove it from the heat and transfer it to a plate.

Step 6

Next, dice the onion, mash the garlic, and grate the lemon zest, and add them to the pan. Allow them to cook in the olive oil and chicken juices for approximately 4-5 minutes, or until the onions have softened.

Step 7

Then, add the orzo to the pan, alongside the chicken broth, making sure that the orzo, onion, and garlic are fully covered. Be sure to scrape up the bottom of the pan, so that none of the onions or garlic stick to it.

Step 8

Add the chicken thighs back to the pan and bring the mixture to a gentle simmer.

Step 9

Once simmering, reduce the heat to low and add in the chopped olives.

Step 10

Finally, cover the pan and allow it to cook for 15-16 minutes, or until the orzo is fully cooked through and the chicken reaches an internal temperature of 165F.

Step 11

Once the orzo and chicken are cooked through, remove the cover, stir everything together, and use a spoon to scrape some of the orzo over the chicken.

Step 12

Garnish with crumbled feta cheese and fresh chopped parsley, if desired. Then, serve and enjoy!