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Giouvetsi in the oven with chicken and whole wheat orzo

Recipe by: Madame Ginger
preperation 10΄ Preparation
cup 50΄ Cooking
hat easy Difficulty
dish 4-6 Portions

MISKO Risoni (Orzo) Whole Wheat

300 g MISKO Risoni (Orzo) Whole Wheat

1 small chicken cut in 4

1 onion, finely chopped

2 cloves of garlic, grated

2 tbsp. all-purpose flour

150 ml white wine

juice of 2 lemons

zest of 1 lemon

1 liter chicken broth or water

4-5 sprigs of thyme

100 g Kefalotyri cheese, grated

1 lemon, cut in quarters

olive oil


freshly ground pepper

materials METHOD

Heat 4 tbsp. olive oil in a deep pan and saute the chicken for 8-10 minutes, until brown on all sides.

Add salt and freshly ground pepper.

Add the onion and garlic and sauté for 2 minutes until soft.

Add the flour, saute until lightly brown and then pour in the wine.

Once the alcohol has evaporated, add the lemon zest and lemon juice.

Add the MISKO Risoni Whole Wheat in an oiled pan or heat resistant dish and place the chicken pieces on top with the sauce.

Sprinkle with the thyme.

Pour in the chicken broth, to cover the orzo by 1-2 cm.

Cook the giouvetsi in a preheated oven, at 170°C for 30-40 minutes.

Serve hot, sprinkled with Kefalotyri cheese and sliced lemon.

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