Chicken Thighs With Moroccan Olives Orange Recipes
CHICKEN THIGHS WITH MOROCCAN OLIVES & ORANGE
Steps:
- Preheat oven to 400 degrees.
- In your baking tray (9x13 is good, ceramic or glass is great), add the juice from 1/2 an orange (reserve the other half for now), and the olive oil through the dry spices and salt above. Whisk to combine.
- Add in the onion wedges, halved olives and garlic cloves.
- Slice the remaining half an orange, then add the orange slices into the pan, too.
- Toss the chicken thighs in the marinade, coating with the spices evenly all over. Place the chicken thighs skin-side up on top of the onion, orange and olive mixture. Allow to marinate up to 12 hours/overnight if you desire--or, it's time to cook now!
- When ready, place the baking tray into the oven and bake the chicken thighs for 60 minutes.
- Allow to cool, then serve!
BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES
It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Provided by John Willoughby and Chris Schlesinger
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler (to high if you have the option).
- Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams
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