Karonis Family Greek Chicken
This flavorful chicken braise combines cinnamon with a hearty tomato sauce to create a comforting and aromatic Greek dish. Use some of the sauce to flavor some orzo and you’ve got a tasty side that nicely complements the chicken. And as a bonus, your kitchen will smell amazing!
Makes 4-6 servings
- 1, 3-4 pound chicken, cut up
- to taste, salt + pepper
- 1/4 teaspoon ground Indonesian cinnamon
- 3 tablespoons unsalted butter
- 1 tablespoon Kouzini Extra Virgin Olive Oil
- 28 oz whole tomatoes
- 6 oz tomato paste
- 1 teaspoon sugar
- 3/4 cup water
- 3 sticks cinnamon
- 1 bay leaf
- 1 cup yellow onion, minced
- 1 tablespoon garlic, minced
- 16 ounces orzo
- 1 cup grated fresh Parmesan cheese
- Season chicken with salt, pepper and cinnamon.
- In a Dutch oven, melt butter with 1 tablespoon of olive oil; brown chicken until golden on all sides.
- Crush the tomatoes by hand into a bowl and add tomato paste, sugar, and water and pour mixture over chicken. Add cinnamon sticks and bay leaf.
- In a medium-sized skillet, melt 2 tablespoons of butter and sauté onions and garlic until onions are transparent, about 5-6 minutes. Add to the chicken. Bring to a boil; reduce heat to low, cover, and simmer until chicken is fully-cooked and tender, about 50 to 60 minutes.
- In the last 15 to 20 minutes, cook orzo according to package directions. Drain and put orzo in a medium casserole dish.
- Toss the orzo with one cup of the sauce from the chicken. Sprinkle the top with the grated parmesan cheese and place in a 350 degree oven to melt the cheese, 8-10 minutes.
- To serve, arrange orzo with chicken and sauce, enjoy!