Best 3 Chicken With Green Olives Orange And Sherry Recipes

Indulge in a culinary journey with our diverse collection of chicken recipes, each offering a unique taste experience. Embark on a Mediterranean adventure with our Chicken with Green Olives, Orange, and Sherry, where succulent chicken meets the vibrant flavors of olives, citrus, and a hint of sherry. Explore the zesty and aromatic realm of Indian cuisine with our Chicken Tikka Masala, where tender chicken is marinated in yogurt and spices, then grilled and simmered in a creamy tomato sauce. For a classic comfort dish, try our Southern Fried Chicken, where crispy, golden-brown chicken is seasoned with a flavorful blend of spices and herbs. If you're seeking a healthier option, our Baked Chicken Thighs with Vegetables offers a nutritious and delicious meal, with succulent chicken thighs roasted with a medley of colorful vegetables. And for a quick and easy weeknight dinner, our One-Pot Chicken and Rice is a lifesaver, combining chicken, rice, and vegetables in one pot for a hassle-free feast.

Check out the recipes below so you can choose the best recipe for yourself!

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES

Broiled Chicken Thighs with Oranges, Fennel and Green Olives image

It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.

Provided by John Willoughby and Chris Schlesinger

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
2/3 cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Steps:

Heat the broiler (to high if you have the option).
Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN WITH GREEN OLIVES

Chicken with Green Olives image

Make and share this Chicken with Green Olives recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
3 lbs chicken, cut into 8 pieces
1/4 cup minced onion
4 cloves garlic, minced
2 bay leaves
salt and pepper
1 cup dry red wine
1/4 cup tomato paste
2 teaspoons paprika
2 cups chicken broth
1/2 cup green olives, pitted
minced fresh parsley

Steps:

Heat oil in heavy, large skillet over medium-high heat.
Pat chicken dry.
Add to skillet and brown well on all sides.
Add onion, garlic, bay leaves and season to taste.
Cook 2 minutes.
Pour in wine and cook until evaporated.
Blend in tomato paste and paprika.
Reduce heat to low.
Add broth; cover and cook 15 minutes.
Add olives and cook until chicken is tender, about 10 minutes.
Garnish with parsley.
Great served with egg noodles or mashed potatoes.

Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2

CHICKEN WITH GREEN OLIVES

Chicken With Green Olives image

This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.

Provided by Mark Bittman

Categories dinner, easy, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
3 to 4 pounds leg-thigh pieces of chicken, cut in two, excess fat removed
Salt and pepper to taste
1 large onion, chopped
2 teaspoons peeled and minced ginger
1 1-inch cinnamon stick, or 1/4 teaspoon ground cinnamon
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
2 cups chicken stock or water
1 1/2 cups green olives, drained and pitted
Lemon juice to taste
Chopped cilantro leaves for garnish

Steps:

Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Brine the chicken: This will help the chicken stay moist and flavorful during cooking.
Use a variety of olives: Kalamata, Castelvetrano, and green olives all add different flavors and textures to the dish.
Don't be afraid to experiment with different types of citrus: Lemon, lime, and grapefruit can all be used in place of orange.
Sherry is a key ingredient in this dish: It adds a nutty, slightly sweet flavor that complements the chicken and olives.
Serve the chicken with a side of roasted vegetables or rice: This will help round out the meal and make it more filling.

Conclusion:

This chicken with green olives, orange, and sherry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, the olives add a briny, salty flavor, and the orange and sherry add a bright, citrusy flavor. This dish is sure to be a hit with your family and friends.