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chicken kosher salt extra-virgin olive oil white onion garlic ground cumin sherry orange juice orange juice orange zest tomatoes green olives parsley oranges fresh mint
Viewed: 45 - Published at: 6 years agoIngredients
- 4 chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
- kosher salt & freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 large white onion, quartered and thinly sliced
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1/4 cup dry sherry
- 1/2 cup strained fresh bitter orange juice (see note)
- 1/4 cup strained fresh regular orange juice
- 1 tablespoon orange zest
- 2 ripe plum tomatoes, peeled, seeded, and chopped
- 3/4 cup pitted green olives (such as picholine or Nafplion)
- 3 tablespoons fresh flat-leaf parsley, minced
- 2 tart oranges
- 2 tablespoons of fresh mint, slivered
Method
- Rub chicken with salt & pepper and let stand for 10 minutes.
- Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
- Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
- Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
- Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
- Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.
