I discovered Greek food this summer when my boyfriend and I traveled to the lower 48 for our annual family visits. First, I ate at Cat Cora’s new restaurant at Disney World while on a family trip. Then while visiting my boyfriend’s family, we got takeout from a nearby Greek restaurant that was so good we ate there again before leaving. I haven’t had a chance to try to cook many of the dishes I had this summer, but this is one I’ve perfected. (I’ve now gotten around to trying my hand at Spanokopita – check out our Spanakopita Bites!)
This recipe is adapted from Cat Cora’s original recipe that I found on a Disney recipe blog – did you know that if you ask for a restaurant recipe at Disney World, they’ll give it to you?! I had Cinnamon-Stewed Chicken at Kouzzina at Disney’s Boardwalk as part of their Greek sampler. It also came with a Greek lamb burger slider (so yummy!) and pastitsio (also good but too rich). The cinnamon-stewed chicken was my favorite on the dish and the consensus favorite of our table.
After several attempts, I perfected this recipe for my home kitchen, and now I’m sharing it with you. Chicken is braised in a spiced tomato sauce and served over orzo. This dish is hearty and comforting but does pack a little punch from the cinnamon. I hope you enjoy this hearty Greek dish as much as I do! Hopefully I’ll have more Greek dishes coming to you soon…
Prep Time: 10 minutes
Cook Time: 45-60 minutes
10 oz. Chicken Breast
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic, minced
1 tbsp. Olive Oil
1/2 Onion, diced
1 1/4 c. Water
3 oz. Tomato Paste
1/2 tbsp. Italian Seasoning
1/2 c. Orzo
grated Myzithra Cheese
1. Slice the chicken through it’s equator so that its thickness is halved then pat dry. Combine the cinnamon, salt, and pepper then rub the mixture into the chicken.
2. Heat the olive oil over medium heat in a dutch oven. Brown the chicken on both sides, cooking about 3-4 minutes per side. Set aside.
3. Add onion and 2 cloves of garlic to the oil and cook until golden. Add 1/4 c. water to the pan and scrape the bottom to deglaze.
4. Once the water has evaporated, add the remaining water, tomato paste, Italian seasoning, and remaining garlic. Slice the chicken and add it back to the pan. Cover and simmer over medium-low heat 30 minutes then remove the lid and continue to cook until the sauce is adequately reduced. If you over-reduce the sauce, just add a little more water to thin the consistency.
5. Once the chicken is almost done simmering, cook the orzo.
6. Serve the chicken and sauce over orzo and top with Myzithra.
Note: Myzithra is a Greek cheese that can be found in the specialty cheese section at the grocery store. You could also use parmesan.