Andalusian Chicken With Green Olives And Bitter Oranges Recipes

CHICKEN WITH GREEN OLIVES, ORANGE, AND SHERRY

Steps:

• Preheat oven to 425°F. Heat oil in large ovenproof skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until skin is crisp and browned, about 6 minutes per side. Transfer chicken to plate. Reduce heat to medium-high. Drain all but 2 tablespoons drippings from skillet. Add shallots; stir until soft and beginning to brown, about 2 minutes. Add garlic; stir 30 seconds. Add Sherry; boil until reduced by half, scraping up browned bits, about 3 minutes. Add chicken broth; bring to boil. Return chicken, skin side up, to skillet. Place orange wedges and olives among chicken pieces. Transfer to oven and braise uncovered until chicken is cooked through, about 20 minutes.
• Transfer chicken to platter. Bring sauce to boil over high heat. Stir in honey; boil until thickened, about 5 minutes. Season with salt and pepper. Pour sauce, oranges, and olives over chicken, or return chicken to skillet and serve.

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

ANDALUSIAN CHICKEN

Steps:

• Melt the butter with the oil in a flameproof casserole, add the chicken and garlic, and saute over medium heat for 10 minutes.
• Add the sherry and vinegar, and salt and pepper to taste.
• Cover and simmer gently for 20 minutes or until the chicken is tender.
• Transfer the chicken to a plate.
• Strain the cooking liquid, pressing the garlic flesh through the strainer.
• Return the liquid to the pan, add the cream, and bring to a boil, stirring.
• Boil for 5 minutes or until the sauce is reduced to a coaitng consistency.
• Return the chicken to the pan with the juices that have collected on the plate.
• Heat through for a few minutes, spooning the sauce over the chicken until it is evenly coated.
• Taste for seasoning, adjust if necessary.
• Serve hot, garnished with tarragon leaves.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

ORANGE BRAISED CHICKEN THIGHS WITH GREEN OLIVES

Steps:

• Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
• Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.