Giouvetsi
Ingredients | Serves 4-5
700g skinless, boneless chicken thighs
5 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
1 leek, sliced
Pinch salt
1 cinnamon stick
2 bay leaves
1 tsp cumin
2 tbsp tomato paste
180 ml red wine
3 sprigs thyme, leaves only
1 sprigg rosemary
1 tin tomatoes
500 ml chicken stock (+300ml water or stock after orzo is added)
1 tbsp sugar or honey
Salt & black pepper
250 g orzo pasta, medium
To serve: feta, fresh parsley, grated lemon zest (optional)
Method
Preheat oven to 180* C (350* F) Fan. Then in an ovenproof saucepan, sear chicken in 1 tbsp olive oil on a medium/ high heat. Remove onto a plate lined with kitchen towel and set aside
Add 3 tbsp oil to the pan, add the onions, a pinch of salt and caramelise. Add carrots and leek and saute until they start to soften.
Add cinnamon sticks, bay leaves, cumin and tomato paste. Sauté the tomato paste for 1-2 minutes to help remove its bitterness.
Deglaze the pan with red wine before adding some fresh herbs, a can of chopped tomatoes and 500ml chicken stock. Season with 1 tbsp sugar and plenty salt and pepper.
Give everything a good stir and then bring to boil. Return the chicken to the pan and cover in the sauce.
Return the lide to the pan and place into the oven on a medium shelf. Cook for 20 minutes. (if your pan isnt ovenproof, place in a baking tray and cover with tinfoil)
Whilst the chicken is cooking place a frying pan on a medium heat and add 2 tbsp olive oil. When hot add the orzo and saute for 3-4 minutes, until golden. Remove from the heat.
After about 20 minutes, remove the saucepan from the oven and gently stir in the orzo (you can remove the chicken if easier). Pour over the remaining 300-400ml water or chicken stock. Give it a stir and return to the oven with the lid for 10 minutes. After 10 minutes, remove the lid and cook in the oven until the orzo is fully cooked (about 10-15 minutes).
Remove from the oven and serve with a sprinkle of feta cheese (fresh parsley and lemon zest is optional)