Directions

Bring 2 quarts of water to a boil. Add the pearl onions and blanch just until the skins have loosened, about 1 minute. Drain. When cool enough to handle, cut off the root tip and pop the onions from their skins. Reserve. Rinse the chicken thighs under cool water and pat dry. Mix together the flour, salt, and pepper. Spread the flour mixture across a shallow dish. Lightly dredge the chicken thighs in the flour mixture, shaking off any excess. Warm the olive oil in a large heavy bottomed or cast iron Dutch oven over medium-high heat. Add four of the chicken thighs, and sear until a golden crust develops, 3 to 4 minutes. Turn and sear until a golden crust forms on second side, 3 to 4 minutes. Remove thighs to a plate and repeat with remaining chicken thighs. De-glaze the pan with the wine, scraping up any browned bits. Reduce the wine by half, about about 4 minutes. Add the chicken stock and bring to a boil over high heat. If the olives have pits, smash them with your palm and remove the pit. Then tear the meat into 2 or 3 pieces. Adding them and the reserved pearl onions and the raisins to the pot. Bring it back to a simmer and add all the chicken thighs in as close to a single layer as possible, skin side up. Cover with the lid and slowly simmer until the meat is falling away from bones, about 1 hour. While the chicken is cooking. Coarsely chop the preserved lemon and place it, along with parsley in a small bowl. Warm a small skillet over medium-low heat. Add the garlic, and stir continuously in the dry skillet until you see some of the garlic’s oil released on the bottom of the pan and the garlic has a touch of golden color, 2 to 3 minutes. Do not allow the garlic to brown. Immediately spoon the garlic into lemon and parsley. Stir well to combine. Add 1 or 2 tablespoons olive oil to the garlic mixture to bind the ingredients together. The mixture should be moist but not wet. Add another teaspoon of olive oil, if needed. Reserve at room temperature until needed. For the orzo: In a large saucepan bring about 8 cups of water to a boil. Salt the water generously and add the orzo, and cook until al dente about 7 minutes. Drain well. Place the orzo in a bowl and add 1/4 cup olive oil and the coriander seeds. Taste for seasoning. Add salt and pepper to taste. Stir in all but about 8 teaspoons of the preserved lemon garlic mixture. Saving the rest for garnish. Place the orzo onto a large serving platter, or divide between 4 plates. Place chicken thighs on top of the orzo and spoon on the sauce with the olives and raisins all over. Garnish with reserved lemon garlic and serve warm.

Directions

Add the frozen peas to a large serving bowl Cook the orzo to package instructions. Melt the butter in a small saute pan set over medium heat. Add the shallots to the pan and saute until translucent. remove the pan from the heat and stir in 1/2 of the lemon zest until well coated. Add the lemon juice to the peas along with the shallot and lemon mixture. When the pasta is al dent drain it and pour it over the peas. This will cook the peas. Add the mint to the bowl and season to taste with salt and pepper. Garnish the pasta with the remaining lemon zest. Serve warm or at room temperature.

Directions

Prepare orzo according to package directions, drain, place in a large mixing bowl, and stir in 1/4 cup extra virgin olive oil to prevent sticking. Set aside. In a large non-stick saute pan, saute calamari rings with a scant amount of oil, about 1 minute or just until opaque. Season with salt & pepper. Repeat with body portions, sauteeing about 2 minutes or just until opaque. Set aside. Add the white beans, herbs, lemon juice and zest, basil-infused olive oil, and calamari to the orzo, and fold gently to combine. Season with Salt and pepper. Serve chilled or at room temperature.