It's been a while since we've had a Greek dish in our Weekend Recipe offering, so we've dug deep into the recipe vault to find this wonderful winter warmer - perfect for dinner or lunch when you feel like some good comfort food. It's not quick, but it's easy.
This is best enjoyed with fresh green seasonal vegetables, such as asparagus or broccolini, and a glass of red wine.
Serves 4 generously
Ingredients
1 whole chicken
25 grams butter
a good handful of fresh thyme sprigs
2 lemons, cut in half and juiced
½ cup olive oil
1 generous tablespoon dried Greek oregano
1 stick cinnamon
salt and pepper to season
1 cup chicken stock
1½ cups water
400 grams dried orzo pasta
chopped parsley to garnish
Myzithra, Kefalotyri, Pecorino Romano cheese, coarsely grated (about half-a-cup)
Method
1. Pre-heat oven to 180 degrees.
2. Stuff the chicken with the fresh thyme sprigs and butter. Add the juice of 1 lemon over the chicken, drizzle with olive oil, sprinkle the oregano and season to taste with salt and pepper.
3. Pour 1 cup of chicken stock around the baking pan, place the cinnamon stick in the pan and place the chicken in the oven.
4. Cook for 50 minutes to 1 hour and then add the orzo to the juices/sauce. Add the remainder of the lemon juice and the water. Mix well ensuring the orzo is covered.
5. Cook for a further 40 minutes, until the orzo is al dente and there is a crispy layer on top.
6. Allow the chicken to rest in the pan for ten minutes before serving with chopped parsley, and your choice of grated cheese.
Note: If you're chicken is larger adjust the cooking time as required.
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