Name: Weeknight Moroccan Chicken with Orzo
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 teaspoon ground cinnamon; 2 teaspoon ground ginger; 1 teaspoon turmeric; 2 teaspoons salt; 1/4 teaspoon crumbled saffron threads; 1 tablespoon all purpose flour; 3-4 cups low-salt chicken broth; 1 1/2 pounds ground chicken; 1 pound orzo

Description

Inspired by Epicurious

Ingredients

2 tablespoons olive oil

1 large onion, chopped

2 teaspoon ground cinnamon

2 teaspoon ground ginger

1 teaspoon turmeric

2 teaspoons salt

1/4 teaspoon crumbled saffron threads

1 tablespoon all purpose flour

3–4 cups low-salt chicken broth

1 1/2 pounds ground chicken

1 pound orzo

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Instructions

Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, saffron, and salt; stir 1 minute.
Sprinkle flour over; stir 1 minute.
Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes.
Stir in the orzo, and make sure there’s enough broth to cover it all. If necessary, add more until orzo is covered. Cover and simmer until the orzo has absorbed the broth, about 15 minutes.
Serve warm, as is. Or, this can be cooled and used as filling in pastry or topping for a salad.