Chicken, cinnamon and sweet tomato orzo recipe
 This wonderfully savoury and gently spiced chicken and orzo dish is bright and served with Greek salad. Classy comfort food. 3 tbsp olive oil, plus extra for drizzling2 onions, finely chopped2 garlic cloves, finely chopped1 stick cinnamon1 tbsp tomato purée5 ripe tomatoes400g/14oz orzo1 litre/1¾ pint hot chicken stock6 chicken thighs, on the bone and skin on½ tsp ground allspice250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano75g/2½oz halloumi (or salted anari ricotta cheese)sea salt and freshly ground black pepper 3 tbsp olive oil, plus extra for drizzling 2 onions, finely chopped 2 garlic cloves, finely chopped 1 stick cinnamon 1 tbsp tomato purée 5 ripe tomatoes 400g/14oz orzo 1 litre/1¾ pint hot chicken stock 6 chicken thighs, on the bone and skin on ½ tsp ground allspice 250g/9oz cherry tomatoes on the vine 4 sprigs fresh oregano 75g/2½oz halloumi (or salted anari ricotta cheese) sea salt and freshly ground black pepper 2 Little Gem Lettuce, cut into thin wedges2 banana shallots, sliced1 tbsp red wine vinegar1 tbsp honey3 tbsp extra virgin olive oilsmall handful black olives, stoned and torn2 tbsp flat leaf parsley, chopped 2 Little Gem Lettuce, cut into thin wedges 2 banana shallots, sliced 1 tbsp red wine vinegar 1 tbsp honey 3 tbsp extra virgin olive oil small handful black olives, stoned and torn 2 tbsp flat leaf parsley, chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes.When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.)To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Pour the olive oil into a wide casserole pan and add the chopped onions and garlic. Place on a medium-low heat and fry for 10 minutes, or until starting to soften. Add the cinnamon stick and tomato purée to the pan and stir for a minute. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Coarsely grate in the large tomatoes, give everything a stir, then stir in the orzo and hot stock. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Toss the chicken thighs with the allspice and a generous pinch of sea salt and freshly ground black pepper. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. Place the chicken on top of the orzo, skin side-up, and dot around the vines of tomatoes and the sprigs of oregano. Drizzle everything with olive oil and place in the oven for around 30 minutes. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. When 30 minutes is up, remove the casserole pan from the oven. Carefully pour 150ml/5fl oz of boiling water all around the orzo (avoiding pouring the water on the chicken skin) and return to the oven. Cook for a further 20–25 minutes, or until the chicken skin is crisp and golden-brown, and the meat is tender. Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) Remove from the oven, leave it to rest for 5 minutes, then grate the cheese over. (You can pop it under the grill if you'd like it a little browned.) To make the salad, put all the ingredients into a large bowl and mix together. To make the salad, put all the ingredients into a large bowl and mix together. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside. Serve a generous helping of the orzo with a piece of chicken and the salad served alongside.