I feel like I'm being pulled from all directions today. As always though, there are things that I should be doing, and things that I'd rather be doing. And of course, I'm trying to cram it all in, so that I can please myself and everyone else. I ought to have more sense and realize this is not possible. What needs to be done is this: I should write down all the tasks, then prioritize them. But if I was that focused today, we wouldn't be having this conversation!
Still, there is one thing I can accomplish in the next few minutes and feel happy about. And that's to share this amazing recipe with you. It's a combination of Maria's recipe from Kali Orexi and Kevin's take on it from Closet Cooking. Both looked fantastic, so instead of following one of them, I combined both and the results were spectacular. If you've never tried making Greek food, I definitely suggest that you start with this. This is Greek food 101. Not only is it ridiculously easy, but the flavors and textures are so comforting, fresh, delicate and scrumptious. I'm also pretty sure it's healthy for you (but don't let that turn you off; it's pasta, people!). Before I knew about the wonderful world of food blogs, and had only been to a couple of Greek restaurants ever, I didn't have the best impression of Greek food. I mean, the moussaka was ok, as were the dolmas, the baklava, and so on. But it was never anything that blew me away and made me crave it. But this, hoooooooooooo boy, do I crave it! Also, thanks to Anthony Bourdain, Chef Michael Psilakis, and all the wonderful Greek food bloggers out there, I now fully understand that there's more to Greek cuisine than moussaka (pronounced moo-sa-KA ... or wait, is it moo-SA-ka? moooooo-SAKA! I have no idea. I'll just shut up now before I offend all my Greek friends).
Chicken Giouvetsi / Youvetsi
Serves 4
Click here for the printable version
Ingredients:
2 tbsp olive oil
1 lb chicken pieces, with bone, skinless
1 large white onion, chopped
1 cubanelle pepper, chopped
1 large garlic clove, minced
1 bay leaf
1 cinnamon stick
1.5 cups dry orzo pasta
3.5 cups good chicken stock
1/2 cup tomato puree
1 tsp salt
Freshly ground pepper
3/4 cup grated Parmesan cheese (or pecorino. If you can find it, you can use kefalotyri, myzithra for authenticity)
Chopped parsley / cilantro for garnish
Method:
1. Preheat oven to 375 F. Heat the oil in a large pot on medium high.
2. Brown the chicken pieces on all sides and set them aside.
3. In the same pan, turn the heat down to medium, then add the bay leaf, cinnamon stick, chopped onions and peppers. Saute for 5 mins. Add the minced garlic and saute for another minute.
4. Add the orzo pasta. Keep stirring it around and let it toast for 1-2 minutes.
5. Pour in the chicken stock and tomato puree. Season with salt and pepper. Stir it all together.
6. Add back the chicken. Bring this mixture to a boil, then turn off the heat and transfer the whole thing to a baking dish, with high sides. Bake it in the oven for 30-40 mins.
7. Take it out of the oven, then immediately sprinkle it with the grated cheese and chopped parsley. If you can resist this, then it keeps well in the fridge for quite a few days. Or if you're like DH and I, you'll devour the entire thing in two sittings, max!
Verdict: I get really happy and perky every time I find a new pasta dish to love. And this has such a unique flavor, thanks to the cubanelle pepper, chicken stock and the subtle flavors of the bay leaf and cinnamon. It helps that this is so easy to make - the oven does most of the work, really! And orzo is the best pasta for this, because each one of those tiny carby gems absorb all the stock and tomato puree, plumping up to give me one moan-worthy mouthful after another!
I hope the guys and girls over at Presto Pasta Nights give this one a shot. This week it's Patsy from Family, Friends and Food who will be posting the round-up. Check out her own homemade pasta entry this week - I am humbled.
Posts
