1 chicken, cut in 8 or 9 pieces
juice of 1/2 lemon
salt and pepper to taste
3 T olive oil
1 med. yellow onion, chopped
1 15oz. can tomato sauce
dash of nutmeg or cinnamon
1 lb. orzo pasta
Coat chicken pieces with lemon juice and salt and pepper. Heat olive oil in a roasting pan and brown the chicken pieces. Add the onion and cook over medium heat until onion starts to brown. Deglaze roasting pan with about a cup and a half of water. Add tomato sauce and cinnamon, cover and cook over medium heat until chicken is done, about one hour. Check periodically to make sure liquid doesn’t reduce too much, and if it does add more water. Add the orzo and cook an additional 15 minutes, or until it is al dente.
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