The Syrians call small, rice-shaped pasta "lissan al assfour," or "bird's tongues," because of their oval shape. This pasta is called "orzo" in the United States. Orzo is used in recipes all over the Middle East, and it can be prepared in a variety of ways. In Syrian cooking, orzo is typically cooked with chicken and topped with apricot sauce for a sweet, yet savory meal.
Apricot Sauce
Step 1
Place the dried apricots in a large bowl filled with 3 cups of water and soak them for 15 minutes.
Step 2
Pour the apricots and water into a large saucepan and bring the water to a boil over high heat.
Step 3
Turn the heat to low and simmer the apricots for 40 minutes. The apricots will have broken down into a sauce when they are ready.
Step 4
Keep the sauce warm on low heat until the chicken and orzo are ready.
Chicken and Orzo
Step 1
Heat the olive oil over high heat in a skillet. Add the onion and cook until it is translucent. Add the garlic cloves and cook until they begin to pop in the pan.
Step 2
Turn the heat to medium-low. Place the chicken pieces in the pan and pour in 4 1/2 cups of water. Add the cinnamon, cardamom, ginger, salt and pepper. Place the lid on the pot and simmer the chicken for an hour and a half. When the chicken, is finished it should be very tender.
Step 3
Remove the pieces of chicken from the pan and remove and discard the skin and bones. Set the meat aside.
Step 4
Bring the remaining broth in the skillet left from cooking the chicken to a boil over high heat and add the orzo. Squeeze the lemon over the pasta. Cook the orzo for eight to 10 minutes, or until it is al dente. At this point, the orzo should have soaked up most of the water.
Step 5
Add the shredded chicken to the orzo and add the butter. Stir until the butter is melted and the chicken is integrated. The orzo should be very soft and tender. Use your slotted spoon to transfer the chicken and orzo mixture to a serving bowl.
Step 6
Serve the chicken and orzo mixture with the apricot sauce on the side in a separate serving dish. Allow each diner to add the apricot sauce to taste.
Things You'll Need
- 1 1/2 lbs. dried apricots
- 3 c. water for soaking and cooking apricots
- 2 tbsp. olive oil
- 1 large yellow onion, chopped
- 1 whole chicken, about 3 to 4 lbs, cut up into pieces
- 4 1/2 c. water
- 4 garlic cloves, peeled and sliced
- 2 tsp. ground cinnamon
- 1 tsp. crushed cardamom seeds
- 1/2 tsp. ground ginger
- Salt and pepper to taste
- 1/2 lemon
- 2 c. orzo
- 2 tbsp. butter
- Large skillet
- Spatula
- Saucepan
- Slotted spoon
- 2 serving bowls
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