Greek · Dinner
Baked Chicken with Orzo Pasta
Makedonian Chicken Giouvetsi
Chicken thighs baked with orzo pasta in a rich tomato and cinnamon sauce, a Macedonian Sunday classic.
$
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
645Calories
38gProtein
28gFat
58gCarbs
8gSugar
4gFiber
780mgSodium
105mgChol
Goes well with
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Instructions
1
Prep
Season 4 chicken thighs with 1.25 tsp salt, 0.5 tsp pepper, and 1 tsp oregano. Finely dice 1 large onion and mince 4 garlic cloves. Measure out 200g orzo, 2 tbsp tomato paste, 100ml red wine, 500ml stock, cinnamon stick, 2 bay leaves, and 40g grated cheese.
2
Sear
Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat. Place chicken skin-side down, sear 6–7 minutes until deeply golden. Flip, sear 3 minutes. Remove and set aside.
3
Bloom
Reduce heat to medium. Add diced onion, soften 5 minutes until translucent. Add garlic, cook 1 minute until fragrant. Stir in tomato paste, cook 1 minute until darkened slightly.
4
Build
Pour in red wine, simmer 2 minutes until reduced by half. Add 400g crushed tomatoes, 500ml stock, cinnamon stick, and bay leaves. Bring to a simmer over medium heat, stirring occasionally, 1–2 minutes.
5
Bake
Stir orzo into sauce, ensuring submerged. Nestle chicken skin-side up on top. Transfer to 200°C oven, bake uncovered 35–40 minutes until orzo absorbs sauce and chicken skin is deeply golden. Check that orzo is tender and liquid is mostly absorbed.
6
Finish and plate
Discard cinnamon stick and bay leaves. Scatter 40g grated cheese over the dish. Serve directly from the pot while hot, ensuring each portion includes chicken, orzo, and sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 bone-in skin-on chicken thighs
- 200g (7 oz) orzo pasta
- 400g (14 oz) canned crushed tomatoes
- 1 large onion
- 4 garlic cloves
- 45ml (3 tbsp) extra virgin olive oil
- 2 tbsp tomato paste
- 100ml (1/3 cup) dry red wine
- 500ml (2 cup) chicken stock
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried oregano
- 1.25 tsp sea salt
- 0.5 tsp black pepper
- 40g (1.5 oz) kefalotyri or pecorino cheese