| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Poultry, Pasta, Main dish | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken, quartered | |
| 1 | tb | Butter |
| 1 3/4 | c | Orzo |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Oil |
| 1 | c | Chicken broth |
| 6 | oz | Tomato paste |
| 1/4 | ts | Pepper |
| Plain yogurt |
INSTRUCTIONS
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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