Chicken and Orzo Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season chicken with salt and pepper, let it rest for 15 minutes. Heat oil in a large pot over high heat. Add the chicken pieces in batches and sear until browned on all sides, about 15 minutes per batch. Transfer browned chicken to a plate.
Once the chicken is browned, add onions and garlic to the skillet and cook, stirring occasionally, for 10 minutes. Stir in the oregano and cinnamon, cook for 1 minute. Stir in the tomatoes, stock and browned chicken. Season lightly with salt and pepper.
Cover, reduce the heat and simmer for 1 hour. Stir in orzo and cook, uncovered, for 6 minutes more or until orzo is tender. Stir in the olives. Taste and adjust seasoning. Ladle into heated bowls and sprinkle with parsley.