1 chicken stock cube, made up with 600ml hot water
300g broccoli florets
Handful of fresh dill, chopped
1 lemon, cut into wedges to serve
Heat the oil in a deep frying pan or shallow cast-iron casserole (at least 22cm wide) over a high heat. Season the chicken all over, add to the pan, skin-side down, and cook for 8-10 mins until crisp and golden. Turn and cook for a further 5 mins. Remove; set aside. Drain the excess fat from the pan, leaving about 1 tbsp to fry the veg.
Reduce the heat to medium-high. Add the onion, celery, carrot, garlic and fennel seeds. Cook for 10 mins, stirring, until softened and lightly browned.
Stir in the orzo and stock, then return the chicken to the pan, skin-side up. Bring to the boil, then reduce the heat; simmer for 5 mins.
Add the broccoli and cook for 20 mins until the chicken is cooked through and the broccoli is tender. Stir occasionally to stop the orzo sticking to the pan, and to break up any large pieces of broccoli. If there is a lot of liquid left, increase the heat and bubble for the last few minutes.
Remove from the heat, sprinkle over the dill and season with pepper. Serve with a squeeze of lemon.