epicurious4.3
Braised Chicken With Olives and Citrus
In Israel, chicken with olives is a simple midweek dish, but this braised chicken with olives and citrus, while still simple, is a delicious step up.
👥 6 Servings👤 Einat Admony📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking dish
- ●whisk
- ●measuring cup
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and chile flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs.
wedges preserved lemon, store-bought or homemade, pulp and seeds scraped out4lemon, thinly sliced and seeded1
3
Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.
fresh orange juice1 cup
4
Cover with aluminum foil and bake for ⏱️ 40 minutes. Remove the foil and, using tongs or a couple of spoons, turn the chicken pieces skin-side up. Bake, uncovered, for another 20 to ⏱️ 25 minutes, until the chicken is cooked through and the skin is nicely browned and crackly. To check for doneness, make a small incision in the thickest part of a chicken thigh and make sure the juices run clear. If they are still pink, baste the skin with the pan juices to prevent the chicken from drying out and roast for another few minutes.
5
Sprinkle with the cilantro leaves (if using) and serve over couscous.
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