Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..

Serves 2-3

For the Orzo

1 cup orzo (semolina pasta)
1 1/2 cups chicken stock
1 1/2 cups filtered water
2 tablespoons safflower threads (Carthamus tinctorius), crushed
1/4 cup aged pecorino, shredded
2 tablespoons Italian parsley, chopped

Bring chicken stock and water to a boil.  Stir in orzo, reduce heat, cover and cook until barely tender (about 10 minutes).  Drain off all but a little water, then stir in the pecorino and parsley.

For the Chicken

2 pastured chicken breasts, cut in thirds
2 pastured chicken thighs, cut in half
melted butter
2 tablespoons cold butter, cut into small pieces
1 tablespoon roasted paprika
1 teaspoon sea salt
1 teaspoon freshly-ground pepper
1 Spanish onion, chopped
4-6 sweet peppers, chopped
2 Roma tomatoes cut into wedges
2 cloves garlic
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon Italian parsley, chopped
1 fresh lemon

Rinse the chicken and pat dry.  Place chicken in a heavy skillet, brush with melted butter and season with roasted paprika, sea salt and pepper.  Chop tomatoes, onions and peppers and scatter around the pan.  Place in a 400 degree oven until the chicken is crisp and juices run clear, about 20-25 minutes.  Transfer the chicken to a side dish and put the skillet containing the vegetables on a burner over medium heat.

De-glaze the skillet with the juice of a lemon, then stir in garlic and sauté 30 seconds.  Stir in the chopped oregano, basil and parsley, then whisk in the butter, one piece at a time.

To serve

Spoon orzo into the center of a plate and place chicken pieces on top.  Spoon vegetables and sauce over the chicken, garnish with herbs and serve immediately.