Chicken Giouvetsi

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Giouvetsi oozes comfort food. Earthy and simple, it is one of those dishes that when you push the plate back, you realize that you have over-extended the limits of your stomach. Even as I sit here now, the specimen I just photographed desires to be eaten. Regardless of it’s addictive powers this is a dish that will truly satisfy. A steaming bowl of Giouvetsi is great for a hearty evening meal for the whole family or as lunch on a crisp autumn day. Today I decided to make it with chicken, but it could just as easily have been made with beef.

What you need:

  • 500g orzo pasta
  • 1 chicken cut into pieces
  • 1 large onion chopped
  • 2 cinnamon sticks
  • 1-2 cloves
  • 1-2 allspice
  • 5 cups chicken stock (if you use beef use beef stock)
  • 2 cups grated hard cheese (Romano etc)
  • Salt and pepper to taste
  • Water to top up as necessary
  • 1-2 sweet green peppers chopped (Optional)
  • Salt and pepper to taste

How it’s done:

  • Brown the chicken in a little oil and transfer to an oven roasting dish.
  • Cook the onions and peppers until translucent.
  • Add the orzo into the pan and heat it with onions.
  • Add the onion orzo mixture to the chicken.
  • Pour in the chicken stock and give it a quick stir.
  • Braise at 180C (350F) for about half an hour.
  • Check the moisture level, adding water if needed and then cook for another half hour.
  • When the the orzo is done and the chicken cooked through, place the cheese on top and pop it back into the oven to melt.
  • Season with salt and pepper and enjoy.

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