Skip to content

Roasted Chili Citrus Chicken with Olives and Potatoes

November 23, 2010

I love it when a dinner takes minimal pans and preparation and is really, really good.  This one fit that bill and was a hit.  It’s kind of

paprika with chicken and olives

an unusual dish…chicken coated in lots of paprika and chili powder, then roasted with potatoes and orange juice, and broth poured over it at the end to make a sauce.  I threw in some thickly sliced zucchini rounds to add a vegetable and just let them roast halfway through.  This recipe uses a LOT of paprika and chili powder, so cut back if you think it looks like too much.  I also used boneless thighs to make the recipe faster…just cook the potatoes until almost done, so they have time to crisp in the oven, and shorten the cooking time until the thighs are just done…mine cooked in 20 minutes.  Since it’s dark meat, you don’t have to worry too much about overcooking them.  This recipe from Bon Appetit serves 4.

Ingredients:

1 lb. Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones (I used boneless too)
2 T fresh lime juice, divided
1/3 c fresh orange juice
2-3 T chili powder
1 T paprika
1 T smoked paprika
2 t finely grated orange peel
1 t ground cumin
1/2 t dried oregano
1/2 t salt
2 T extra-virgin olive oil
1 c low-salt chicken broth
2 T coarsely chopped fresh cilantro, divided
1 T coarsely chopped fresh parsley
2 handfuls of olives (preferably mixed colors and sizes)

Preparation

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stove top burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: