Heat the olive oil in a pot and brown the chicken thighs on all sides until they develop a nice color. Once the chicken is ready, lower the heat and add the finely chopped onion, garlic, grated tomatoes, and spices (cinnamon).

Ingredients (6 servings):

• 6 chicken thighs
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup red wine
• 3 large grated tomatoes
• 1 small stick of cinnamon
• 1 cup olive oil
• 1 package medium-sized orzo
• Salt & pepper

Instructions (about 1.5 hours):

Heat the olive oil in a pot and brown the chicken thighs on all sides until they develop a nice color. Once the chicken is ready, lower the heat and add the finely chopped onion, garlic, grated tomatoes, and spices (cinnamon). Stir gently for about 5 minutes until the ingredients bind together.
Deglaze with the red wine and wait for the alcohol to evaporate. Then, add hot water to cover the meat. Let it simmer for about 40 minutes until the chicken becomes tender and can be easily pierced with a fork. Add salt and continue cooking for another 5 minutes.
Remove the chicken from the pot and add the orzo to the juice. If needed, add more water, maintaining the ratio of 3 cups of juice for every 1 cup of orzo. In 10 minutes, the orzo will be ready. Turn off the heat, place the chicken back into the pot, cover, and let it "rest" for a few minutes.
Serve the dish with a cup of red wine for the perfect accompaniment!

Tip from Kostas Apostolakis:

Don't forget to sprinkle grated kefalotyri cheese on top of each serving of orzo! The cheese will add the perfect flavor and elevate the dish. It will delight everyone at the table!