Dennis and I were at Barnes & Noble yesterday when he stopped to look at an issue of Men’s Health magazine. He was looking through the recipes and saw a recipe for chicken with green olives and mandarin oranges and asked if I could make something like that for dinner. I said, absolutely, but don’t show me the article, I want to make sure to come up with my own recipe. Tonight’s blog post is about my version of chicken thighs with green olives and orange. I also decided to use a sliced onion as a base for my chicken, under the oranges and add sliced garlic to the chicken once it was in the skillet.
I sautéd the onion in two tablespoons of olive oil for a couple minutes. Once they started to brown just a tad I laid the orange slices from one navel orange over the onions. On top of that, I placed skinless, boneless chicken thighs that I seasoned on both sides with kosher salt and pepper. Once I placed the thighs into my large skillet, I also sprinkled fresh, minced rosemary on them, as well as three cloves of sliced garlic. On top of the garlic, I added a cup of green olives I had sliced in circles. In addition to the olives, I added a quarter cup of olive juice from the jar of olives.
To give my chicken a little heat, I sprinkled about a quarter teaspoon of red pepper flakes over the top and to finish it off before placing the skillet into a preheated 425 degree oven, I drizzled a bit of olive oil over the chicken and placed a couple sprigs of fresh rosemary into the pan.
I baked the chicken for 35 minutes, which was the perfect time for my oven to bring the internal temperature of the thighs to 165 degrees.
I chose to serve my chicken over quinoa and sautéd “blackened” grape tomatoes. I cooked the tomatoes in olive oil, kosher salt and pepper and let them get blackened just a bit. Oh yum!
Dennis and I both really enjoyed this dinner. He packed up leftovers for his lunch tomorrow and let me tell you, if I didn’t have to go downtown for jury duty, I’d be having this for lunch tomorrow as well.
8 boneless, skinless chicken thighs
1 navel orange, sliced
1 onion, sliced
3 cloves garlic, sliced
6 sprigs rosemary, minced, plus two sprigs left whole
1 cup green olives, sliced into circles
1/4 cup olive juice
2 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon red pepper flakes
2 tablespoons olive oil, plus a drizzle
- Preheat oven to 425 degrees.
- Sprinkle both sides of chicken thighs with salt and pepper.
- Heat olive oil in large skillet and sauté onion for 2 minutes. Lay orange slices over onion. Place chicken on top and sprinkle with minced rosemary.
- Add sliced garlic and sliced olives to skillet, as well as olive juice.
- Sprinkle red pepper flakes over chicken.
- Drizzle olive oil lightly over chicken and lay two sprigs of rosemary on top.
- Place in preheated oven for 30-35 minutes, or until internal temperature of chicken reads 165 degrees on a meat thermometer.
Until next time, Kris