For the orzotto

Salt the chicken on both sides, heat a pot over medium high heat, add a little olive oil and sauté on both sides until golden brown, about 2 to 3 minutes on each side. Remove the chicken from the pot, turn up the heat, add a little more olive oil, add the bacon, onion, white part of the green onions, diced broccoli stalks, salt and cook, stirring occasionally until the vegetables soften, about 5 minutes. Add the orzo and cook, stirring, for 2 minutes, until it starts to cook slightly. Add the garlic and cook to aroma, turn up the heat, deglaze with the wine and let it evaporate. Add enough hot chicken stock to cover the orzo and adjust the heat to a low simmer and cook while stirring very often. As soon as the broth is absorbed, add the next dose until the orzo is covered once again and continue in this manner until the orzo is 2 minutes short of the desired doneness. Add the chicken thighs and cook while stirring for 2 more minutes until the orzo is done and the chicken warmed through. Lower the heat to the minimum, add the green part of the spring onion, butter and half the parmesan. Mix until the butter is emulsified, and the orzo is creamy and thick like risotto. Add the charred broccoli and mix carefully.

Serve and sprinkle with a little olive oil, the broccoli couscous, the rest of the parmesan and pepper.

For the preparation of broccoli

Cut the broccoli into large florets along with enough of the stem and keep the large central stem aside. Peel the outer layer of the stem with a piler and cut into small dice. Take 1/3   of the florets and cut the outer surface from the top side with a knife.  Beat slightly in a food processor until the broccoli resembles of couscous and set aside.  Chop the stems and combine with the diced central stem.

For the scorched broccoli

Heat a sauté pan over high heat, add a little olive oil and sauté the broccoli florets until they are charred and softened but still holding their bite. Season with salt and remove from the pan on to a plate.

For the broccoli couscous

In the same pan and over medium heat add a little olive oil, add the grated bread, 5 gr. of garlic and sauté until the bread is browned and crisp, about 2 to 3 minutes. Turn up the heat, add the grated broccoli, season with salt and sauté for about 1 minute. Remove on to absorbent paper.

COOK ALONG PREP & EQUIPMENT LIST

Prep

• peeled and chopped onions.
• chopped bacon.
• peeled garlic
• chopped butter.
• grated bread.
• picked parsley leaves, for the ‘vegetable mix’’.
• grated cheeses
• scaled ingredients per recipe
• separated ingredients per recipe
   

Equipment 

• 1 weighing scale
• several bowls for storage
• 1 saute non stick pan (ideally 30*3,5cm / 11.8*1.3inch)
• 1 large pot for the whole recipe (ideal 27*6cm / 10.6*2.4inches)
• 2 spoon spatula for cooking
• 1 strainer for straining the pasta
• 1 ladle for adding the chicken stock
• 1 tong
• 1 peeler
• 1 multi blender
• flat trays or plates for chicken and broccoli couscous
• 1 fine grater or a box grater with fine cut for the parmesan cheese
• 1 chopping board (ideal 20*30cm / 7.8*11.8inches)
• 1 chef’s knife (ideal 20cm / 7.8 inches)
• 1 utility knife (paring knife), (ideal)
• kitchen paper