Serves 6 (recipe slightly adapted from New York Times Cooking)
Place all marinade ingredients and the chicken in a plastic bag or container, and let it sit in the refrigerator for at least 1 hour to overnight.
Remove the chicken from the fridge.
Heat the round wide oven over medium high heat. Add the olive oil. When hot, carefully place the chicken in the pan- browning on both sides. The chicken will not be cooked all the way at this point. Remove the chicken from the pan and place on the upturned lid of the round wide oven.
Reduce the heat to medium. Add the onion and the smashed garlic cloves from the marinade. When the onions are soft and translucent, add the chili flakes and the orzo. Stir to coat the orzo. Add the broth. Bring this to a simmer. When the orzo has absorbed about half of the liquid, add the chicken and any juices back into the pan. Place the lid on and cook until the chicken is cooked through and the orzo is tender.
Divide the chicken between plates. Garnish with chopped dill, crumbles feta, diced cucumber and a lemon wedge.
