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Categories:
chicken orange juice kosher salt pepper tomatoes red onion kumquates garlic olive oil Parmesan cheese
Viewed: 4 - Published at: 9 years agoIngredients
- 4 skin on bone in chicken thighs
- 1 cup orange juice (freshly squeezed is preferable)
- 2 teaspoons kosher salt for marinade, plus more for cooking
- pepper
- 6 canned san marzano tomatoes - most of the juice scraped off
- 1/4 large red onion
- 1 cup kumquates
- 4 large cloves garlic
- 4 tablespoons olive oil
- 4 tablespoons parmesan cheese
Method
- Toss the thighs with the cup of orange juice and 2 tsp salt - marinate for for 3-8 hours. Less will give you lighter orange flavor, more could affect the texture of the meat ...
- Heat the oven to 375. Put 2 tbs olive oil in a roasting dish. Lightly crush the garlic, just enough to get the paper off. Slice the onion. Lightly hand crush the tomatoes. Cut the kumquats in half and remove any big seeds (there shouldn't be many). Toss all of that in the roaster with a good pinch of salt and pepper and toss them together. Into the oven - check after about 15 minutes, when you start to see some nice brown tips of onions and things, stir it all and back into the oven.
- Heat the other 2 tbs olive oil to med-high in a large skillet. Pat the thighs dry and salt and pepper the skin. Cook skin side down until the skin is nice and brown. Get your roaster out and nestle the thighs into the tomato mixture skin side up. Set the timer for 20 minutes.
- When it beeps, top each thigh with a (generous) tbs of parmesan and back into the oven. Cook for 10-15 more minutes until the cheese is melted and browning. Remove from the oven and rest for a few minutes, then eat up. (We had them with rice but I think egg noodles or little pastas like orzo or something would be good too)
