| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Greek, Main dish, Poultry, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Roasting chicken (3-4 lbs) |
| 3 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 1/2 |
c |
Orzo |
| 3 |
md |
Onions; coarsely chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
lg |
Bell peppers; cored, seeded, and finely chopped |
| 1 |
c |
Peeled,chopped plum tomatoes |
| 1/2 |
ts |
Ground cumin |
| 1/3 |
c |
Brandy |
| 4 |
c |
Water |
|
|
Grated Parmesan cheese |
|
|
Source: The Food and Wine of Greece – by Diane Kochilas |
|
|
ISBN: 0-312-05088-7 |
INSTRUCTIONS
Preheat oven to 450°F.
Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season
skin with salt and pepper.
Place chicken in a medium-to-large baking pan, preferably glass or clay,
and spread orzo evenly around chicken. Add remaining oil and other
ingredients except cheese and toss in pan to combine. Place pan,
uncovered, in hot oven and reduce heat to 350°F. Bake for 1 to 1-1/2
hours, basting chicken every 10 to 15 minutes with pan juices, until
chicken is tender and orzo cooked, adding more water, if necessary, during
baking if orzo seems too dry. Sprinkle with grated cheese before serving.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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