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




  1. Season chicken with salt, pepper and cinnamon.
  2. In a Dutch oven, melt butter with 1 tablespoon of olive oil; brown chicken until golden on all sides.
  3. 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.
  4. 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.
  5. In the last 15 to 20 minutes, cook orzo according to package directions. Drain and put orzo in a medium casserole dish.
  6. 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. 
  7. To serve, arrange orzo with chicken and sauce, enjoy!
January 04, 2021


Rich Orlando said:

Looks YUMMY….:)
We may have to try this one.

Merry Christmas and Happy New Years
Love the Orlando’s

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