Chef name: Elham Radwan
1 medium-sized Chicken
½ cup of Olive Oil
500g of Goody Orzo
Bird Tongues Pasta
200g Carrots, cut into small cubes
1 can of Goody Peeled Chopped Tomatoes, ground
2 cups of Water, with 2 Goody Chicken Stock Cubes dissolved in it
450g Green Peas
1 can of Goody Whole Kernel Golden Corn
Salt and White Pepper to taste
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
½ Tsp of Cinnamon, ground
1. Heat the oven at 200°C.
2. Coat the chicken with olive oil and salt and place it in the oven for 45 minutes until cooked.
3. In a deep pot over the heat, sauté fry the Orzo with a spoon of olive oil, then add the carrots and continue stirring.
4. Add the tomatoes, chicken stock and spices to the Orzo and stir them a little. Add peas and corn and leave them over the heat for a short while until they are cooked and then take the pot off the heat.
5. Take the chicken out of the oven and place it in the serving dish in the middle of Orzo with the vegetables, and serve it hot.