I-Don't-Need-A-Man Chicken & Orzo

& my self-imposed travel ban

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I keep dreaming about travel.

I miss New York City and want to meander its busy streets. I fantasize about swimming and dancing in Miami. I long to jet off to Mallorca, sit by the sea and eat fresh vegetables and seafood.

I am a girl who lives for travel, but I am also someone who will book a flight to cope with whatever is going on in my life. I am currently resisting this reflex, because rather than band-aid things with a good time, I am giving it all my all to get where I need to be.

Right now, I need to stay home, because I want to be a mom, and unfortunately, my body doesn’t feel like cooperating without intervention. Right now, I need to stay home, because I have to continue focusing on work to get where I need to be financially. Right now, I need to stay home, because as much as I love jetting off, it is not the solution to all my problems.

In a way, I have found this to be a blessing in disguise. I’m usually always on the go, and forcing myself to stay has been grounding. I go to ballet for 2 hours every Sunday. I can make plans easily with friends because my schedule isn’t limited. I don’t stress as hard about work deadlines, because, well, I’m available. So I’m riding this wave, so I can focus on this era of life instead of running from my discomfort with a temporary escape.

I know people will say I just need to live my life and not make plans around having children (or not). To that I will say: my entire last year, I did just that. In fact, I don’t think I have traveled more in my life than I did in 2023. We went to Japan after I had the miscarriage, which was a bucket list trip for us, and it did feel special that we got to make that trip before having children.

Although it was an incredible year, I did feel that I was away too often. And, to be fair, it’s not like I’m not going anywhere, ever. This summer, I will be going on a brand trip to Alaska, and we will be doing our yearly trip to Grant’s family’s lake house.

I know we will go somewhere magical soon, do something fun, bask in the sun and eat good food. But for now, I am focusing on loving my life at home.

THINGS I’M LOVING!

I pulled the trigger and purchased a red light panel, mostly as my fertility-trick-du-jour but also because I know people love it for skin health and other benefits, which I’m also interested in. I researched a ton and ended up buying the HoogaPro 300. The price point seemed reasonable, and it has both red and near infrared light wavelengths. My pal Liz Moody gave me a good tip to sit in front of it while meditating! Killing two birds with one stone.

Grant and I have been watching the Great British Bake Off together, and I don’t think I have ever seen a more soothing reality show (quite the opposite of Vanderpump Rules). Everyone is so nice to each other?? And there’s not even a prize?! America could never.

Overalls are a staple part of my wardrobe, and I can never get enough. I’ve been eying this pair from Levi’s, and I’m so glad I got them while they were on sale because the fit is actually perfect. I love the looser legs and the quality jean material, and they come in both light and dark blue as well as a washed black.

RECIPE!

We’ve all seen the million Marry Me Chicken variations by now, but I’ve been thinking… Where are the Let’s Break Up Chickens? What about the Labelless Situationship Chickens? Better yet, how about the I Don’t Need A Man chicken, a dish so good you realize it might be time to say goodbye to romantic partners FOREVER?!

Just kidding, just kidding. I am a happily married woman who is just having fun. But hey, I also love celebrating independence!

The typical Marry Me Chicken slightly inspires the flavors here, but I was also inspired by Wishbone Kitchen’s Calabrian Chili Butter Cod, a recipe I make time and time again. I swapped the cod out here for chicken thighs and orzo, and instead of using regular cream, I used coconut milk, although both will work!

I-Don’t-Need-A-Man Chicken & Orzo

Ingredients (serves 2)

• 1 1/2 lbs bone-in, skin-on chicken thighs

• 1 tbsp olive oil

• 2 shallots, chopped

• 2 pints cherry or grape tomatoes

• 3 cloves garlic, minced

• 1/4 cup tomato paste

• 2 tbsp chopped Calabrian chilis

• 1 cup orzo

• 1 1/2 cups vegetable broth

• 1/2 cup canned coconut milk, plus more to drizzle on top

• 2 tbsp butter

• 4-5 fresh basil leaves, thinly sliced, for garnish

1. Season the chicken thighs with salt and pepper. Heat the olive oil on a large skillet on medium-high heat. Add the chicken skin-side down, and cook for about 6 minutes on each side until browned. Remove chicken from the skillet, and set aside.

2. Turn the heat back down to medium. There should be chicken fat in the pan to cook with, but if not, add some more olive oil. Add the shallots, tomatoes, and garlic, and a pinch of salt. Cook until tomatoes start to cook down, about 5-6 minutes. You can press on them gently with the back of a spatula to help them soften.

3. Mix in the tomato paste and Calabrian chiles, and cook for a minute or two. Add in the orzo, vegetable broth, and coconut milk, and mix to combine. Add the chicken, back in, bring the orzo to a boil, then lower to medium heat, cover and cook for 15-20 minutes, stirring occasionally, until liquid has been mostly absorbed.

4. When the orzo is done cooking, mix in the butter. Top with a few swirls of coconut milk and fresh basil, and serve warm. You can remove the chicken from the bone and mix it into the orzo before serving, if you prefer, but I just serve the chicken on top of the orzo.

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