• Boil a large pot of salted water for the orzo.
• When boiling, add the orzo to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, zest and quarter the lemon.
• Peel and grate the garlic (or use a garlic press). 
• Roughly chop the parsley (stalks and all). 
• Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice widthways.

• Place a large pan over medium-high heat with a drizzle of oil.
• When hot, add the fennel and chicken to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Season with salt and pepper.
• Fry until cooked through, stirring, 8-10 mins.

NOTE: Swapping to basa? While the fennel cooks, season as instructed and fry in a hot pan, 4-5 mins on each side.

• Add the garlic to the pan along with the Middle Eastern spice mix. 
• Fry, stirring, until fragrant, 1 min.

• Add creme fraiche, stock and 100ml water (per 2P) to the pan.
• Stir through half the parsley along with the lemon zest and a squeeze of lemon juice. 
• Simmer, stirring, until everything is warmed through, 2-3 mins.
• Add the orzo and stir to combine.
• Add another splash of water if you feel the orzo is too dry. 

• Taste your dish then season with salt, pepper and more lemon juice if required.
• Divide the orzo between deep plates or bowls.
• Garnish with a sprinkling of cheese and the remaining parsley.
• Serve any remaining lemon wedges alongside for squeezing over.