Recipe: Baked Chicken with Orzo (Kotopoulo Youvetsi - Greek)

BAKED CHICKEN WITH ORZO (KOTOPOULO YOUVETSI)

1/3 cup olive oil
1 (4 1/2 pound) chicken, cut into 6 pieces
1 large onion, halved and thinly sliced
1/3 cup chopped oil-packed sun-dried tomatoes
1 stick cinnamon
1 teaspoon oregano, crumbled
1 teaspoon aleppo pepper (or a pinch of crushed red pepper)
2 cups canned diced tomatoes with their juice
salt (to taste)
2 cups chicken stock, divided use (plus more if needed)
1 pound orzo or elbow macaroni (cooked 2 minutes in boiling water and drained)
2 tablespoons chopped fresh parsley
1/2 cup coarsely grated hard myzithra kefalotyri, pecorino cheese

Set the oven at 400 degrees F.

In a large flameproof casserole that will hold the chicken or the drumsticks, heat the oil, and brown the chicken pieces or drumsticks on all sides (brown the turkey in batches). Remove them from the pan.

Add the onion and cook it for 3 minutes or until it is soft.

Add the sun-dried tomatoes, cinnamon, oregano, pepper, and tomatoes. Sprinkle the chicken or turkey with salt and return it to the pan. Add 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover the pan, and transfer it to the oven.

Cook the chicken or drumsticks for 1 1/2 hours, or until the meat is very tender. Transfer it to a platter, cover with foil, and keep warm.

Bring the remaining 1 1/2 cups stock to a boil. Pour the stock into the casserole with the cooking liquid. Stir in the orzo or macaroni and transfer to the oven.

Bake the pasta, uncovered, for 15 minutes or until most of the liquid has been absorbed, adding stock if the pasta begins to dry out. Place the chicken or drumsticks on the pasta and continue cooking for 10 minutes or until the pasta is tender.

Sprinkle with parsley and cheese. Serve at once.

Makes 6 servings
Source: Foods of Greece cookbook by Aglaia Kremezi