CINNAMON CHICKEN w/ ORZO
1 chicken (about 3 pounds), cut up
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
1 cup orzo , cooked according to package directions
1/2 cup grated Parmesan cheese
Preboil the water with sea salt.
Rinse the chicken well and pat dry with paper towels.
Mix the cinnamon, salt and pepper in a shallow bowl. Rub the chicken pieces all over with the mix.
Heat the olive oil in a nonreactive, 12-inch, 3 inch-deep skillet over high heat. Add the chicken to the oil and brown for about 5 minutes. Turn chicken and brown for 4 minutes on the other side.
Remove the pieces and set aside.
Mince three of the garlic cloves. Lower the heat under your skillet to medium-high and add the onions and minced garlic. Saute' for 2-3 minutes, stirring constantly, until the onions have turned golden. deglaze the pan using 1/2 cup of the water, using a spatula to loosen the browned bits stuck to the bottom. Lower the heat and allow the water to cook off.
Mince the last of the garlic cloves
When the water has evaporated, add the remaining water, the tomato paste, Italian seasoning and the minced garlic. Blend well.
Return the chicken to the skillet. The chicken pieces should be more than half-covered by the sauce.
Cover and simmer over medium heat for about 40 minutes, or until the chicken is tender and done all the way through. Don't let the sauce get too thick; thin it with a little more water if necessary.
Cook orzo according to package directions, Drain.
Adjust the finished sauce with kosher salt and pepper to taste. Serve chicken on the orzo with the sauce. Top with Parmesan cheese.
1 chicken (about 3 pounds), cut up
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
1 cup orzo , cooked according to package directions
1/2 cup grated Parmesan cheese
Preboil the water with sea salt.
Rinse the chicken well and pat dry with paper towels.
Mix the cinnamon, salt and pepper in a shallow bowl. Rub the chicken pieces all over with the mix.
Heat the olive oil in a nonreactive, 12-inch, 3 inch-deep skillet over high heat. Add the chicken to the oil and brown for about 5 minutes. Turn chicken and brown for 4 minutes on the other side.
Remove the pieces and set aside.
Mince three of the garlic cloves. Lower the heat under your skillet to medium-high and add the onions and minced garlic. Saute' for 2-3 minutes, stirring constantly, until the onions have turned golden. deglaze the pan using 1/2 cup of the water, using a spatula to loosen the browned bits stuck to the bottom. Lower the heat and allow the water to cook off.
Mince the last of the garlic cloves
When the water has evaporated, add the remaining water, the tomato paste, Italian seasoning and the minced garlic. Blend well.
Return the chicken to the skillet. The chicken pieces should be more than half-covered by the sauce.
Cover and simmer over medium heat for about 40 minutes, or until the chicken is tender and done all the way through. Don't let the sauce get too thick; thin it with a little more water if necessary.
Cook orzo according to package directions, Drain.
Adjust the finished sauce with kosher salt and pepper to taste. Serve chicken on the orzo with the sauce. Top with Parmesan cheese.
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