Cut boneless chicken thighs into bit-sized pieces and sear until golden in hot olive oil. Transfer to a plate. Add a chopped onion
and a chopped stick of celery and fry gently until softened and starting to caramelise, then add a couple of chopped and crushed cloves
of garlic and fry for another minute. Tip in a glass of dry white wine and simmer until reduced by half, then return the chicken to the pan,
along with the chopped rind of half a preserved lemon and a cup of chicken stock. Cover and simmer for about 10 minutes, then add a cup
of orzo and simmer gently until the orzo is cooked and most of the liquid absorbed, about 10 minutes. Garnish with chopped parsley.