This one pan dinner with spring leeks is on the table in under 30 minutes. With the addition of the Penzey’s Arizona Dreaming spice blend you have a delicious dinner that is perfect hot or room temperature. Click this link to to read my post about Spring Leeks this week!
Spring leeks have a mild flavor and can be eaten raw or sautéed. The next time you see them at the farmers market pick up a bunch and try them. You won’t be sorry!
- 1 cup dry orzo
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- Arizona Dreaming Spice Blend, from Penzey’s.
- 3-4 spring leeks, white and pale green parts sliced thin, about 1 ½ cups
- 1 small eggplant, sliced 2” thick
- 1 lb chicken tenders, cut in 2″ pieces
- ½ lemon juiced, plus more to taste
- ¼ fresh basil, thinly sliced
- Cook the orzo according to the package instructions, just to al dente. Drain and set in a large bowl. Toss with a little oil and 1 teaspoon of Arizona Dreaming.
- Place the leeks in a strainer and rinse thoroughly and pat dry with a paper towel.
- In medium sauté pan medium heat 2 tablespoons of oil over medium heat and add the leeks with ¼ teaspoon each of salt and pepper. and 2 tablespoons of oil. Cook until soft and translucent, about 5 minutes. Remove and place in the bowl with the orzo. Toss to blend.
- While the leeks are cooking season the chicken and eggplant with a little oil, salt, pepper and Arizona Dreaming spice. Cook the eggplant in the pan after the leeks, browning on both sides. Remove and set on a cutting board. Cool slightly and cut in to 2” pieces
- Add the chicken and cook, browning on all sides, about 5-8 minutes.
- Add the eggplant and chicken to the bowl and toss to combine, tasting to check on the seasoning.
- Just before serving add the fresh lemon juice and basil. Toss to combine.
- This may be served hot or room temperature
Arizona Dreaming is one of my favorite Penzey blends. It’s a conbination of ancho and chipotle chills with onion, garlic, lemon and cocoa. The over all flavor is smokey. If you don’t have it on hand try a combination of medium chili powder, smoked paprika, lemon zest and a touch of cocoa.