Categories: chicken
Ingredients
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 3/4 teaspoon ground cumin
- 6 garlic cloves, coarsely chopped
- 4 chicken leg quarters, skinned
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 16 pimiento-stuffed green olives, halved
- 1 lemon, thinly sliced
- 1/4 cup fresh flat-leaf parsley leaves
Directions
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Preheat oven to 400°.
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Combine first 7 ingredients; marinate at room temperature 30 minutes.
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Pour marinade into a 13 × 9-inch baking dish. Heat a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Arrange chicken in dish; sprinkle with salt and pepper. Top with olives and lemon slices. Bake at 400° for 40 minutes or until a thermometer registers 165°.
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Remove chicken from dish; keep warm. Strain sauce over a saucepan, reserving solids. Bring sauce to a boil; cook 3 minutes or until slightly thick. Stir in olives and garlic; serve with chicken and lemons. Top with parsley.
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Wine note: Finding an inexpensive wine that’s complex enough to shine with a briny dish like this is a wine lover’s coup. Discover Barefoot Wine’s California Pinot Grigio ($6). With green apple, lemon, and jasmine opening to apricot and orange zest, it’s a little sweet and briny like the chicken—and tastes like it costs way more than it does.