Chicken Giouvetsi (Greek Chicken Orzo)

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat the oven to 180C/350F.

Step 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.

Step 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.

Step 4

Add the orzo and stir again for a minute or so until the orzo is coated with the juices/oil.

Step 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.

Step 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.

Step 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).

Step 8

What pot to use: A cast iron oven-proof pot/dutch oven is great for this dish, but if you don’t have one simply use a saucepan to brown the chicken/soften the onion etc., then tip everything into a deep medium-sized baking dish before sprinkling over the spices and pouring over the tomato sauce and baking.

Step 9

Liquid: If you like, you can replace a little (a quarter to half a cup) of the liquid with red wine for extra depth of flavour.

Step 10

While cooking: Don’t forget to stir the dish a couple of times while baking to stop the orzo from sticking too much to the pot. Add a splash or two of hot water towards the end of cooking if you think the dish is starting to look too dry.

Step 11

To serve: Giouvetsi is best served immediately, just like risotto. If you leave it too long the orzo starts to soak up too much water and it can become dry.

Step 12

Leftovers/Freezing: This dish goes a surprisingly long way, so you may have some leftovers. To reheat, add a splash more water before reheating on a reduced heat in the microwave. Leftovers are still tasty with the yummy sides, but the pasta is not at its best. Generally I wouldn’t advise freezing this. The pasta can become mushy/gluggy!

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