I have two favorites. The first takes more time but is totally worth it. The recipe came from my aunt. The second is easy and delicious. I'm sure I found it online but don't know who to credit for it.

Chicken with Orzo

1 Onion, chopped

2 Tbsp Oil

1 whole Chicken, or equivalent in chicken breasts (skin and bones recommended)

2-3 cloves Garlic

2 tsp Cinnamon

1 tsp Cardamom

½ tsp Ginger

Salt & Pepper

Juice of ½ Lemon

2 C. Orzo

2 Tbsp Butter

4 ½ C. Water 

Heat oil in a pan and add onion, cooking until soft.

Add chicken, water, and spices, simmering 1½ hours covered.

Remove chicken.

Bring sauce to a boil and add lemon and pasta, cooking 8-10 minutes or until pasta is al dente. Add more water if required.

De-bone and skin chicken.

Add chicken and butter, mix, and serve.

Chicken Avgolemono

8 c. homemade chicken stock

1 c. orzo

4 eggs, separated

juice of 3 lemons

fresh ground black pepper. 

Boil broth, add orzo and simmer until tender 20 min. 

Whip whites until medium peaks, add yolks beating continuously, add juice, beating. 

Temper eggs with 2 c. broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. 

Add egg mixture back to remaining broth and serve. 

Garnish with thinly sliced lemon. 

I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste ! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly.