1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon saffron threads
1/8 teaspoon ground cinnamon
1 clove garlic, minced
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 teaspoons olive oil
1 onion, chopped
1 cup chicken broth
1 cup orzo
1/4 cup fresh cilantro, chopped
1. Combine paprika, cumin, salt, saffron, cinnamon and garlic in a medium bowl. Add chicken and stir to coat. Set aside. (If you only have whole cumin, feel free to combine the first 5 ingredients with a peeled garlic clove in a mini chopper and just grind/mince everything up together.)
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and cook 5-10 minutes or until chicken is cooked through. Add broth, reduce heat to medium and cook 5 minutes.
3. Meanwhile, bring a large pot of water to boil and cook orzo for 1 minute less than instructed by package directions. Drain.
4. Add orzo and cilantro to skillet. Stir to combine and serve.
This is a tasty recipe from the 1996 Cooking Light Annual. It was extremely simple to pull together and extremely flavorful. Art and Lance both had seconds! Do make sure that you undercook the pasta slightly since it will continue to cook once added to the chicken mixture. It was determined that chickpeas would be a great addition to this dish – either in addition to the chicken or instead of it.