Giouvetsi (Orzo Chicken Greek Style)
This version of the very delicious traditional Greek giouvetsi comes in the form of a chicken and orzo pasta baked in oregano and spice-infused tomato sauce and sprinkled with cheese. A simple Greek-style midweek meal... and with potentially only one (or two) pan(s) to wash!
Ingredients
- 2 tablespoonsolive oil (for cooking)
- 1 poundboneless skinless chicken thighs
- 1onion (chopped)
- 3garlic cloves (finely chopped)
- 1 ½ teaspoonsdried oregano
- 1 teaspoondried cinnamon
- 1 cuporzo (rice-shaped pasta, sometimes called risoni or kritharaki in greece)
- 1 teaspoonpaprika
- 1 teaspoonallspice
- ¾ teaspoonsalt
- ¼ teaspoonpepper
- 1 ½ cupspassata (sieved tomatoes (use canned chopped tomatoes as a substitute))
- 1 ½ cupschicken stock ((us: chicken broth))
- chopped parsley and cheese, for sprinkling (use greek kefalotiri if you can find it but if not use pecorino, parmesan or feta.)
- salad and bread
- greek yogurt
Directions
- 1
Pre-heat the oven to 180C/350F.
- 2
Heat the olive oil in a dutch oven/cast iron pan or big heavy-based saucepan. Brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
- 3
Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer. Then add the oregano and cinnamon.
- 4
Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
- 5
Put the chicken and any juices back into the pot. Then sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.
- 6
Bake uncovered for 30 minutes. Check and stir the pot a couple of times during cooking to stop the orzo from sticking too much. If at any time the dish looks too dry, just add an extra splash of water.
- 7
Sprinkle with fresh chopped parsley and plenty of cheese to serve. Serve with the salad, bread and a splodge of Greek yogurt (if you like).