Ingredients
- 1 3-4 pound chicken, cut into 10 serving pieces, rinsed and patted dry
- Coarse salt and freshly ground white pepper
- 1/1 /2 T olive oil
- 16 cipollini onions, peeled or white parts of scallions, cut into rounds
- 1/2 t sugar
- 3/4 c freshly squeezed orange juice (about 2 oranges)
- Finely grated zest of 1/2 orange
- 2 T freshly squeezed lemon juice (about 1/2 lemon)
- 2 garlic cloves, very finely chopped
- 1 1/2 t finely chopped fresh rosemary
- 1/4 t ground cumin
- 1/3 c small pitted green olives, preferably Picholine or Nicoise, coarsely chopped
- 1 T unsalted butter
- Spice-infused Basmati Rice
Preparation
Step 1
1 - Season chicken generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat until it just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or baking sheet, and set aside.
2 - Pour off all but 1 T of fat from Dutch oven. Reduce heat to medium; add cipolliini onions and sugar. Cook until onions are light golden. Add diced white onion. Cook, stirring, until all onions are light golden brown, about 5 minutes.
3 - To Dutch oven, add orange juice, orange zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more.
4 - Transfer chicken to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken, and season with salt and pepper. Serve with bamatic rice.