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    You are in: Home / Greek / Greek Chicken With Orzo Recipe
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    Greek Chicken With Orzo

    Greek Chicken With Orzo. Photo by MathMom.calif

    1/1 Photo of Greek Chicken With Orzo

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    SugaredAlmond's Note:

    This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading

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    Units: US | Metric


    1. 1
      Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
    2. 2
      Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
    3. 3
      Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
    4. 4
      Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
    5. 5
      Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
    6. 6
      Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
    7. 7
      Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
    8. 8
      Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
    9. 9
      I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

    Ratings & Reviews:

    • on May 07, 2007


      Yummy. I made this with boneless, skinless chicken thighs, doubled the garlic, and decided the tomatoes were supposed to be diced. It's a bit involved for a weeknight dinner, but I will make this again. It made four very generous servings for our family.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek Chicken With Orzo

    Serving Size: 1 (1144 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1126.6
    Calories from Fat 485
    Total Fat 53.9 g
    Saturated Fat 15.4 g
    Cholesterol 184.6 mg
    Sodium 741.6 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 13.9 g
    Sugars 17.3 g
    Protein 53.2 g

    The following items or measurements are not included:

    lemons, zest of

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