Chicken Giuvetsi      

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4 servings

Ingredients:

1 chicken 1.5kg

1 can 440ml crushed tomato

1 medium onion chopped

2 cloves garlic finely chopped

2 tablespoons olive oil

1 cup chicken broth

1 teaspoon sugar

1 spring of fresh basil

1½ cup Orzo pasta

Juice of one lemon

½-cup grated Kefalotyri cheese

 Sea salt and freshly ground pepper  

Giuvetsi is a fire proof clay dish that you bake the

 "chicken giuvetsi"

                Preparation method

Cut chicken into 8 pieces, rinse with cold water dry with absorbent paper. In a bowl combine chicken, one-tablespoon olive oil and lemon juice stir and set aside.

Sauté onion and garlic until soft. 

Add tomato, basil and sugar, stir and simmer for 20 minutes.

Place chicken in roasting pan, skin side up seasoning with salt and pepper and bake in 190c or 375f for 35 minutes.

Boil 5 cups of water, stir orzo in and parboil for five minutes.

Keep one cup of the orzo's boiled water and mix with chicken broth and baked chicken drippings for later use.

Rinse orzo with cold water and drain in a colander and then mixed into the tomato sauce.

Remove chicken from the oven and place in each giuvetsi dish 2 pieces of chicken add some orzo until ½ into giuvetsi, pour half cup of the chicken drippings and broth. 

Cover each giuvetsi dish with aluminum foil place them in a large baking tray and bake for 25 minutes, until orzo absorbs liquids.

After the 25 minutes remove, aluminum foil spread the graded cheese on each and gratin 210°c-425°f for farther 8 minutes uncovered.

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