Spice Route Greek Dairy-Free High Protein 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.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

55 minsCook

70 minsTotal

MediumLevel

🥤Xinomavro, Thymiopoulos Jeunes Vignes, Naoussa 🥤Montepulciano d'Abruzzo, Central Italy

Nutrition per Serving

645 Calories

38g Protein

28g Fat

58g Carbs

8g Sugar

4g Fiber

780mg Sodium

105mg Chol

Ingredients

For 2 servings

Instructions

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.

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.

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.

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.

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.

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.