1 chicken, cut into 8 pieces (legs, breasts and thighs)
1 teaspoon ground cinnamon mixed with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper
5 peeled garlic cloves, minced
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
2 cups chicken stock or water
1 can (6 ounces) tomato paste
1 tablespoon fresh oregano, chopped, plus extra for garnish
1 cup orzo, cooked according to package directions
1/2 cup grated parmesan cheese

Pat the chicken dry with paper towels. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning. Mince three of the garlic cloves. Heat the olive oil in a large 12-inch-deep nonstick skillet over high heat. Add the chicken to the oil and brown for about four to five minutes on each side. Remove from pan and set aside.

Lower the heat to medium-high and in the same pan add the onions and minced garlic. Cook for about two minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add the wine, and scrape the bottom of the pan to pick up any particles stuck on the bottom. When the wine has evaporated, add the chicken stock, tomato paste, fresh oregano and remaining two garlic cloves, chopped.

Return the chicken to the pan. The liquid should cover about three-fourths of the chicken pieces. Cover the pot and simmer over medium-high heat for 25 to 30 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more stock.

Season to taste with kosher salt and freshly ground black pepper. Serve over orzo cooked according to package directions with sprinkled parmesan cheese and chopped fresh oregano on top. Serves four.

Read Cat Cora's tips for making meals quicker and more nutritious here!