Mix the paprika, allspice, turmeric and a little salt. Coat the chicken and set aside for 10 minutes.
Peel and cube the carrots.
Chop the celery, slice the mushrooms and dice the onion.
Chop the tomatoes in half.
Add half the olive oil and chicken to a large pan and cook until browned.
Add the rest of the olive oil, onion, mushrooms, carrot and celery.
Cook until mushrooms are soft. Meanwhile make up the stock.
Add the tomatoes, lemon juice and 100ml of the stock to the pan (save the rest for later).
Stir in the orzo, parsley and rest of the stock.
Cook for another 20 minutes. Make up some more stock and add little bits if it gets too dry. Serve.
