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Place the chicken in a shallow roasting pan, skin side up. Add 1/3 cup
water. Dot with butter. Salt and pepper to taste. Bake in 350 F oven 1
hour. Fifteen minutes before chicken is done, bring 2 quarts of water to
boil, stir in orzo, 1/2 teaspoon salt and oil. Parboil 5 minutes. Drain
orzo in colander. Rinse in cold water. Drain. Remove baked chicken from
oven. Place in dish. Cover tightly with heavy-duty foil. Set aside. Turn
oven to 425 F. Add 1 cup water and broth to roasting pan. Stir to loosen
drippings. Add tomato paste, 1 teaspoon salt, pepper and drained orzo.
Bake 30 minutes or until orzo has absorbed liquid and is tender. Adjust
salt. Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with
baked chicken.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed
for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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