Mediterranean Chicken with Orange and Olives

 

During the winter months, citrus fruit takes a front seat at the Mediterranean table. These fresh and vibrant ingredients are the secret weapons behind everyday meals that are bright and burst with flavor. 

This is an easy recipe for a busy weekday when you don’t want to spend too much time preparing a meal. The ingredients are simple items that can be found in your pantry or the fridge. You can use chicken breasts, thighs, or a combination of both. The cooking time is short, so make sure you cut larger pieces of chicken in half lengthwise to ensure even cooking. Once all ingredients are gathered and the prep work is done, this delicious citrus chicken only needs half an hour of simmering until it is ready.

This dish pairs well with rice, pasta, or even quinoa. Add a simple green salad with a lemon vinaigrette and some warm crusty bread and you will have a very satisfying meal!

Mediterranean Chicken with Orange and Olives

• 5 small chicken breasts or thighs
• 1 tsp. sea salt
• ½ tsp. freshly ground pepper
• 3 TBSP. olive oil
• 1 large red onion, minced
• 6 med. garlic cloves, minced
• 1TBSP. fresh thyme leaves
• 1 tsp. ground cumin
• 2 TBSP. orange zest
• 1 cup fresh orange juice
• 2 TBSP. fresh lemon juice
• 5 slices of orange
• ½ cup green olives (pitted) or Kalamata olives, (pitted)

1. Rinse chicken and pat it dry. If using large chicken breasts, cut them in half lengthwise. Season well the chicken with salt and pepper. In a deep skillet or wide and shallow pot, heat the olive oil over medium heat. Add the chicken pieces (a few at a time) and brown on all sides.

2. When the chicken is light brown, remove it from the skillet (or the pot) and set aside. To the same skillet add the onions and cook, stirring occasionally, until lightly brown. Next, add the garlic and cook for two more minutes.

3. Return the chicken back to the skillet, season with cumin, add the fresh thyme and orange zest, pour in the orange and lemon juices and add the orange slices and the olives. Cover the skillet (or the pot) and simmer for about 30 minutes, or until the chicken is tender. Taste the sauce and adjust the seasoning. If the sauce is too loose, simmer a little more uncovered. If the sauce seems a little dry, add some hot water to thin it out. Serve over steamed rice.