Greek Cinnamon Stewed Chicken, Koto Kapama

Yield: 4-6 servings

1 whole chicken (2 1/2 - 3 lbs.) cut into 8 pieces (2 breasts, 2 legs, 2 thighs, 2 wings)
1/4 cup extra-virgin olive oil
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large yellow onion, chopped
4 garlic cloves, peeled and minced
1/2 cup dry white wine
2 cups chicken stock
1 6-ounce can tomato paste
1 tablespoon dried Italian seasoning
1 cup orzo
1/4 cup grated Parmesan cheese

1. Rinse and pat dry the chicken pieces.
2. Heat the oil on medium-high in a large skillet (12-14 inches) with high sides.
3. In a large bowl, mix the cinnamon, salt and pepper. Coat each chicken piece on both sides with the seasoning.
4. Place the chicken pieces into the hot oil skin side down and brown for 4 to 5 minutes per side. Take the chicken out of the pan once seared.
5. Into the same pan, add the onion and garlic. Saute for about 3 minutes, stirring constantly until the onions have softened and are a rich golden brown.
6. Add the chicken back into the pan with the garlic and onions.
7. Add the wine and deglaze the pan by scraping the brown bits off the bottom with a wooden spoon. Allow the wine to reduce and evaporate, about 5 minutes.
8. Add the chicken stock, tomato paste and Italian seasoning. Mix to incorporate the tomato paste.
9. Cover the pan and simmer over medium heat for 30-40 minutes until the chicken is tender and thoroughly cooked.
10. In the meantime, bring a pot of salted water to a boil over high heat. Add the cup of orzo and cook for 6-8 minutes until al dente. Drain and set aside.
11. Season the stew with salt and pepper to taste.
12. Serve over cooked orzo and sprinkle with Parmesan cheese.

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