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Chicken with Oranges & Olives

From Our Kitchen

Preheat oven to 350ºF


1 pkg. chicken thighs
1 yellow onion, diced
1½ Tbsp. garlic, minced
1½ cup orange juice (temple or blood oranges, or a mixture)
20 Spanish olives
1 pint grape tomatoes
½ cup sherry
zest and segments from 1 blood orange
½ tsp. cumin
2 Tbsp. olive oil
1 bag baby spinach
1 Tbsp. parsley, chopped
1 Tbsp. mint, chopped
salt & pepper


Heat oil in a wide bottomed pot over medium high heat. Season chicken with salt & pepper. Add to pan and brown on each side. Remove chicken from pan. Add onions and cook until they are lightly brown. Add garlic and cumin and cook for 1 minute. Add sherry and cook until it reduces by half. Add juice and simmer for 10 minutes.

Add chicken back to pan with tomatoes, olives, and zest. Add a pinch of salt & pepper. Place pot in oven and cook until chicken is done, about 20-25 minutes. Add orange segments, parsley, and mint. Adjust seasonings if needed. Place a handful of baby spinach on plates. Place the chicken on top with a spoonful of sauce.

Serves 4-5