Preparation

1. 1

   Warm the sesame oil over medium heat in a wide braiser. Lay in the chicken thighs, season with flaky salt and cracked pepper, and let one side turn deep gold.

2. 2

   Flip the thighs, then scatter in the shallots and smashed garlic as the second side colours.

3. 3

   Once both sides have browned, pour in the chicken stock, a splash of water, and the dry orzo.

4. 4

   Stir everything together, cover the braiser, and bring it up to a boil. As soon as it bubbles, uncover and stir. Drop the heat to low, stir again, then cover and simmer for 18 minutes.

5. 5

   Once the 18 minutes are up, uncover and fold in the charred broccolini. Keep stirring so the orzo never catches on the base of the pan.