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A sophisticated dish that has all the comfort of a classic stew with a burst of fresh Mediterranean flavours. A perfect meal for a cozy Sunday night when a relaxed one pot meal is on the menu.
Serves: 6
Prep Time: 10 min
Cook Time: 1 hour 30 min


2 tbsp extra-virgin olive oil
1 lb chicken skin-on bone-in drumsticks and thighs
1 red onion, sliced
3 garlic cloves, sliced
1 tbsp dried oregano
1 tsp cinnamon
14 fl oz (414 mL) diced tomatoes with juices
4 cups reduced sodium chicken stock
¼ cup black olives
1 cup orzo
½ tsp kosher salt, divided
freshly ground black pepper
freshly chopped parsley, for serving

Food Safety

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.


  1. 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.

  2. 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.

  3. 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.