Servings: 6
INGREDIENTS
- 3 gold potatoes, cut into ½ inch thick circles
- ¼ cup olive oil
- 1 large onion, chopped
- 1 tablespoon salt
- 1 tablespoon cumin
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon Baharat
- 1 pound/450 grams orzo
- 2½ cups boiling water / broth
- ⅓ pound/300 grams chicken breast, cut into cubes
INSTRUCTIONS
- Heat up olive oil in a pan on medium heat, fry the potatoes for 2 minutes on each side and remove them from the pan.
- Add the onion and spices to the pan and fry for about 3 minutes.
- Add the chicken, mix well and fry for about 5 minutes, or until the chicken is cooked. Add the orzo, stir well for a minute and remove from the heat.
- Put parchment paper in a pot and add a little olive oil. Arrange the potatoes on the parchment paper and add the orzo and chicken mixture on top.
- Pour the boiling water, cover with a lid and cook on medium-low heat for 15 minutes.
- Remove from the heat, uncover and let it sit for 10 minutes.
- Turn over a large tray and carefully peel off the baking paper. Serve in a deep plate with large spoon to get a little bit of everything.