| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Greek, Poultry, Pasta |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 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 |
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.
Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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