Roasted Chili-Citrus Chicken (Thighs) with Mixed Olives and Potatoes

I don’t usually follow too many recipes — mostly because I don’t want to have to remember the ingredients. But Michelle found this recipe in the October 2010 Bon Appétit, and we followed the instructions to the letter. Well, actually, I doubled the amount of citrus and doubled the amount of cilantro and parsley, and substituted sweet potatoes (yams) for the Yukon Gold.  And it was insanely good!!! So good, in fact, that I’m including it on the blog. Here is the recipe in its entirety:

Prep 40 minutes. Total 1 hour 40 minutes. 4 servings. Save some of the brine that the olives are packed in — adding a dash or two at the end of cooking is a quick and easy way to bump up flavor.

Calories 562. Fat 30g. Fiber 7g.

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice, divided
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin1/2 teaspon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low-salt chicken broth
2 tablespoons coarsely chopped fresh cilantro, divided
1 tablespoon coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)

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 stovetop 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. (This is when I added the juice of another whole lime). Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.

BTW, I used a whole cut chicken (skinned), not just thighs. Even the breasts, which I usually hate (because it’s always dry and chewy), turned out really moist and tender and good. I would imagine the thighs would be best in a recipe like this, but if you are super conscious about white meat, this is a good recipe for it. The picture does not do it justice.

Also, because of all the juice, I would recommend serving it with couscous or rice or something to soak up all that tasty goodness. And, just so you are aware, the paprika adds quite a bit of heat. 🙂


One thought on “Roasted Chili-Citrus Chicken (Thighs) with Mixed Olives and Potatoes

  1. Pingback: Midnight musings… « lounge lassie's world

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