Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add orzo and stir until golden brown, about 3 minutes. Add the carrot mixture and stir to blend. Pour in 2 3/4 cups broth and 1/4 teaspoon of salt and bring to a boil. Simmer over low heat until orzo is tender and broth is absorbed, about 12 minutes.
|
Meanwhile, season chicken pieces with thyme, coriander and a pinch of salt and pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Add chicken in a single later and cook until browned, about 2 minutes a side. Remove chicken to a plate and top with parsley. Add wind and remaining broth to skillet and boil until reduced to 1/3 cup, about 1 minute.
|