One-Pot Chicken With Orzo, Porcini & Cinnamon From Ottolenghi Test Kitchen

Directions

1. Heat the oven to 350°F (180°C). Put the chiles and cinnamon in a small frying pan on a medium-high heat, and cook for about 8 minutes, or until fragrant and toasted. Transfer to a large bowl with the porcini mushrooms and 1 quart boiling water. Cover with a plate and leave to soak for at least 15 minutes.
2. Meanwhile, pat the chicken dry and sprinkle all over with half a teaspoon of salt and a good grind of black pepper, then stuff the cavity with one lemon half.
3. Put a large lidded Dutch oven over medium-high heat and add two tablespoons of oil. Add the chicken and cook on all sides until browned—about 7 minutes. Transfer the chicken to a plate and set aside.
4. Add the remaining two tablespoons of oil to the Dutch oven, along with the celery and onion, and cook for 6 minutes, until lightly golden. Add the garlic and thyme and cook for another minute, until fragrant. Return the chicken to the pan, breast-side up, then pour over the porcini liquid, along with all the aromatics, plus 2 teaspoons of salt and a good grind of black pepper. Bring to a simmer, cover with a lid, and immediately take off the heat.
5. Transfer to the oven for 50 minutes. Remove from the oven and stir through the orzo, pushing some into the bird’s cavity. Cover again and bake for 20 minutes more, until the orzo is cooked and has absorbed most of the liquid.
6. Increase the oven heat to 450°F (220°C); remove the lid from the Dutch oven and bake for 10 minutes, or until browned on top. Remove from the oven and set aside to cool slightly, about 10 to 15 minutes.
7. To serve, squeeze over the other lemon half, sprinkle with the parsley and serve directly from the pan, with the lemon wedges alongside.