Amount
Ingredient
Preparation



1
each
chicken, whole

frying, quartered



1
tablespoon
butter





1 3/4
cups
orzo





1 1/2
teaspoons
salt





1/2
teaspoon
oil





1
cup
chicken stock





6
ounces
tomato paste





1/4
teaspoon
pepper





1
x
yogurt, plain

 Place the chicken in a shallow roasting pan, skin side up.  Add 1/3 cup water.  Dot with butter.  salt and pepper to taste.  Bake in 35 F oven 1 hour.  

Fifteen minutes before chicken is done, bring 2 quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil.  Parboil 5 minutes.  Drain orzo in colander.  Rinse in cold water.  Drain.  Remove baked chicken from oven.  Place in dish.  Cover tightly with heavy-duty foil. Set aside. 

Turn oven to 425 F.  Add 1 cup water and broth to roasting pan.  Stir to loosen drippings.  Add tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 3 minutes or until orzo has absorbed liquid and is tender. Adjust salt.  Spinkle orzo with parmesan cheese or dollops of yogurt. Serve with
baked chicken.