Best 3 Roasted Chili Citrus Chicken Thighs With Mixed Olives And Potatoes Recipes
Embark on a culinary journey with our tantalizing Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes, a dish that marries bold flavors with tender textures. Savor the succulent chicken thighs, infused with a vibrant blend of chili and citrus, complemented by a medley of briny olives and roasted potatoes. Delight in the harmonious fusion of sweet, savory, and tangy notes, creating a symphony of flavors in every bite. Discover the secrets behind this delectable dish, from the marinade that infuses the chicken with irresistible flavors to the roasting technique that ensures a crispy skin and juicy interior. Elevate your culinary repertoire with our collection of recipes, including variations using different types of citrus and olives, each offering a unique twist to this flavorful feast. Unleash your inner chef and prepare to tantalize your taste buds with this extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
ONE POT CHICKEN WITH OLIVES AND POTATOES
Provided by Tia Mowry
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: In a large bowl, combine the flour, salt, garlic powder, mustard, paprika and pepper; mix well. Add the chicken to the bowl, and toss gently to coat. Remove the chicken, shake off any excess flour, and set aside.
- Heat a large Dutch oven over medium-high heat, and add 3 tablespoons of the olive oil. When hot, add the chicken and cook until golden brown on one side, 3 to 5 minutes. Flip, and continue cooking on reverse side, another 2 minutes. Remove the chicken to a plate and let sit.
- For the sauce and vegetables: To the Dutch oven (still over medium-high heat), add the remaining tablespoon oil if needed. Then add the onion, garlic and salt; cook until translucent, 3 to 4 minutes. Evenly sprinkle the cumin, turmeric and cayenne over the onion mixture, and saute for an additional 1 minute. Pour in the wine, scraping up any browned bits on the bottom of the pan, and cook until the wine has reduced by half, 5 to 10 minutes. Add the chicken stock, bring to a boil, and then add the thyme, potatoes, lemon slices and lemon juice; stir gently. Cover and cook until the potatoes are easily pierced with a fork, 10 to 12 minutes. Reduce the heat to a simmer, and add the seared chicken thighs and the olives. Gently push the chicken into the sauce, so it is partially covered; cook for another 10 to 12 minutes. Adjust the salt and pepper to taste, stir in the parsley and serve.
BRAISED CHICKEN WITH LEMON AND OLIVES
A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. Here are more recipes using chicken thighs.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
- Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
- Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 666 milligrams, Sugar 1 gram, TransFat 0 grams
BRAISED CHICKEN WITH POTATOES, OLIVES, AND LEMON
Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
Tips:
- Use a variety of citrus fruits. This recipe calls for oranges and lemons, but you can also use grapefruits, limes, or even tangerines. The different citrus fruits will give the chicken a complex and flavorful taste.
- Don't be afraid to add some spice. The chili powder in this recipe adds a nice kick of heat, but you can adjust the amount to your liking. If you want a spicier dish, add more chili powder or cayenne pepper. If you prefer a milder dish, omit the chili powder or use a milder variety.
- Roast the chicken and vegetables together. This is a great way to save time and ensure that the chicken and vegetables are cooked evenly. Simply toss the chicken and vegetables with the olive oil, citrus zest, and seasonings, then roast them in a preheated oven until the chicken is cooked through and the vegetables are tender.
- Serve with your favorite sides. This dish is delicious served with roasted potatoes, rice, or quinoa. You can also add a side of steamed broccoli or green beans.
Conclusion:
This roasted chili-citrus chicken with mixed olives and potatoes is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, the vegetables are roasted to perfection, and the citrus and chili flavors complement each other perfectly. Serve this dish with your favorite sides and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
