Sunday, 20 February 2011

Braised Chicken Thighs with Olives and Orange

Last night we gave bananas the night off and got all our potassium from dates. Tonight we are giving lemons the night off and getting our citrus fix with orange. Now is the time to use them, while they are still fairly inexpensive.

This chicken dish is tagine-like in its preparation, indeed if you are feeling brave serve it with some harissa for heat. I have paired it with a simple green salad tossed with an orange dressing to emphasize the orange theme and some brown basmati rice for a fragrant and delicious bed to soak up all those yummy juices.
This recipe will take some time, but most of it will be spent getting all soft and fall-apart-y in the oven. Perfect for Sunday dinner!

Braised Chicken Thighs with Olives and Orange
adapted from Michael Symon
for Michael Symon Sundays

12 bone-in chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons coriander seeds, toasted and ground
½ cup all purpose flour
¼ cup olive oil, or more as needed
1 medium red onion, halved and sliced
4 garlic cloves, sliced
1 fresno chili, seeded and sliced
1 cup dry white wine
1 cup fresh orange juice
3 cups chicken stock
12 black oil-cured olives, pitted and chopped
½ cup chopped fresh flat-leaf parsley leaves
2 tablespoons chestnut honey
1 cup toasted sliced almonds

Preheat the oven to 225F.

Put a 6-quart Dutch oven over medium heat. Season the chicken thighs with salt, pepper, and the coriander and then dredge in the flour, shaking off excess. Add the oil to the Dutch oven. Working in batches if necessary, brown the thighs for about 2 minutes per side. Remove them to a large plate. Add the onion, garlic, chili, almonds, and a pinch of salt to the Dutch oven, and sauté until the vegetables and almonds begin to brown, 4 to 5 minutes. Add the wine, orange juice, and stock, making sure to scrape the bottom of the pan with a wooden spoon. Return the thighs to the Dutch oven and bring the liquid to a simmer. Cover the pan, transfer to the oven, and braise for 3 hours, or until the meat is very tender.

Remove the thighs from the pot. Over medium heat, return the sauce to a simmer and whisk in the olives, parsley, and honey. Return the thighs to the pot to reheat and then serve.

Orange Viniagrette
adapted from Michael Symon

Juice and zest of one orange
½ cup extra virgin olive oil
1 tsp minced garlic
1Tbsp minced shallot
Kosher salt and black pepper to taste

Put all ingredients in a mason jar and shake vigorously. Adjust seasonings to taste.