- 6
Ingredients
- 6 chicken quarters
- 1 1/2 T orange zest
- 3/4 c juice
- 3 tsp ground turmeric
- 4 black peppercorns
- 2 bay leaves
- 1 med clove garlic, smashed
- 2 med cloves garlic, finely chopped
- 3 T canola oil
- 1 medium onion, finely chopped
- 3/4 c chicken broth
- 150 g fresh shiitake mushrooms
- Heaped Tbsp of oregano (2 tsp dried oregano)
- Salt
Preparation
Step 1
Note: chicken needs between 2-12 hrs marinating time in the refrigerator.
Remove as much skin as possible and ay visible fat from the chicken quarters. Place the chicken in a large resealable plastic food storage bag.
Add the orange zest and juice, turmeric, peppercorns, bay leaves and chopped garlic to the bag. Seal and massage to coat the chicken pieces. Refrigerate for at least 2 hrs and preferable overnight, repositioning the bag occasionally.
Heat the oil in a large Dutch oven over medium heat. Add the onion and smashed garlic; cook for about 8 minutes, stirring occasionally, until they have softened. Us a spatula to move the mixture to the edges.
Add the chicken, reserved the marinate. Increase the heat to medium-high to brown the chicken all over, turning the pieces as needed. This will take 15-20 min.
Add the reserved marinade and broth; bring to a boil and cook for 1 min, then reduce the heat to medium-low and add the mushrooms and oregano, stirring them into the liquid; cover and cook for at least 45 min or until the chicken is cooked through and quite tender. Taste and season lightly with salt as need.
Serve hot, over rice, or cool completely before storing.