Braised Chicken Thighs with Green Olives and Orange
Chicken thighs are less expensive, but have a great deal more flavor than the leaner breast meat. Here, they are braised with oranges and olives in sherry and citrus juices.
16 chicken thighs, trimmed
2 tsp. ground cumin
2 tsp. ground coriander
Olive oil, as needed
4 medium onions, thinly sliced
8 garlic cloves, minced
1 cup orange juice
1 cup dry sherry
1⁄4 cup fresh lemon juice
32 oz. canned chickpeas, drained
1 1⁄3 cups green olives, pitted
32 orange segments
Cilantro, as needed for garnish
1. Massage chicken thighs with cumin, coriander and salt and pepper; let marinate for at least 30 min.
2. In a heavy skillet over medium-high heat, sear thighs in oil on all sides until brown. Transfer chicken to a platter and reserve.
3. Pour off all but about 1 tbsp. fat from skillet. Reduce heat and sauté onion until golden; add garlic and cook for one min. Stir in citrus juices, sherry, chickpeas, olives and half of the orange segments. Season to taste.
4. Place 2 chicken thighs into each cazuela. Pour orange juice mixture over thighs, dividing evenly. Cover with foil and braise chicken in a hot oven until tender, approx. one hour. Garnish with additional orange segments and fresh cilantro sprigs, if desired.