This one-pot dish earns triple points because it is easy, quick and delicious. The mix of fragrant spices, dried fruit and goat cheese combined with orzo, chicken and spinach turns this dish into a flavorful and satisfying lunch or dinner.

Preparation time: 35 minutes

What you need:

1 lb (500g) boneless chicken (or turkey), cut into small chunks

2 tablespoons oil

4 garlic cloves, minced

2-3 green onions, finely sliced (white and green parts)

Salt and pepper

1 teaspoon ras-el-hanout spice

1 teaspoon paprika

½ teaspoon red pepper flakes

1 cup (210g) dried orzo pasta

3-4 handful fresh spinach

½ cup (100g) raisins (you can substitute with dried cranberries or dried apricots which will provide a sweeter flavor)

5oz (150g) goat cheese

2 ½ cups (600ml) chicken broth (low salt if possible)

How to do it:

In a large pot heat oil over medium-high heat, add chicken pieces, ras-el-hanout and paprika, stir to mix the spices in.

Cook chicken pieces without moving, until browned on one side, about 5 minutes. Then flip the chicken, add the green onions, stir occasionally until the shallots are soft, about 2 minutes.

Add the orzo and garlic and cook, stirring regularly, until the orzo is lightly toasted, 1 to 2 minutes.

Add the broth, 1 teaspoon salt and crushed pepper and bring to a simmer, stir occasionally until the orzo is almost al dente, about 8-9 minutes. Make sure the orzo doesn’t stick to the bottom of the pot. If it is too dry, add a bit more water. The consistency should be fluid and easy to stir.

Fold in the spinach and raisins and continue cooking, stirring occasionally, until the spinach wilts and the orzo is al dente. Most of the liquid should have been absorbed. (Note that the pasta will continue to absorb more stock as it sits.)

Remove the pot from the heat and stir in the goat cheese until completely melted, keeping a few slices for decoration. Taste, and season with more salt and/or pepper until you like it.

Divide on plates, top with some extra goat cheese and sprinkle with red pepper flakes. Serve warm.

Enjoy!