Braised Chicken Thighs with Green Olives and Orange

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

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.

Ingredients

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

Steps

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.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources