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Baked Chicken with Orzo Recipe

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This recipe for Baked Chicken with Orzo, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Jasper


1/3 c. olive oil
4 l/2 lb. Chicken, cut into 6 pieces, or 6 turkey drumsticks
l large onion, halved and thinly sliced
1/3 c. chopped oil-packed sun-dried tomatoes
1 stick cinnamon.
1 tsp oregano
a pinch of crushed red pepper (or 1 teaspoon of Aleppo pepper)
2 cups canned diced tomatoes with their juice
Salt, to taste
2 cups chicken stock (plus more if needed)
1 lb.orzo or elbow macaroni, cooked in plenty of boiling salted water for 2 min and drained
2 Tbl. chopped fresh parsley
c. parmesan or romano cheese grated (or coarsely grated hard myzithra, kefalotyri, pecorino Romano, or Parmigiano-Reggiano cheese)

Set oven 400

In large flameproof casserole, that will hold the chicken or drumsticks, heat the oil and brown the chicken pieces or drumsticks on all sides (brown the turkey in batches)
Remove them from the pan.

Add the onion and cook for 3 min. or until it is soft.
Add the sun-dried tomatoes, cinnamon, oregano, pepper and tomatoes.
Sprinkle the chicken with salt and return it to the pan.
Add cup of stock, or enough stock to come about 2/3 of the way up the chicken.
Bring to a boil, cover the pan, and transfer it to the oven.

Cook the chicken for 1 hours, or until the meat is very tender.
Transfer it to a platter, cover with foil, and keep warm.

Bring the remaining 1&1/2 cups of stock to a boil.
Pour the stock into the casserole with the cooking liquid.
Stir in the orzo (it should already have been boiled for 2 minutes as stated above in the list of ingredients) and transfer to the oven.
Bake the orzo, uncovered, for 15 min. or until most of the liquid has been absorbed, adding stock if the pasta begins to dry out.
Place chicken on the pasta and continue cooking for 10 minutes or until the pasta is tender (in oven). Sprinkle with cheese and parsley.
Serve at once (6 people)




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