Broiled Chicken Thighs with Oranges, Fennel and Green Olives
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bulb fennel, cored and thinly sliced
- 1small red onion, thinly sliced
- ⅔cup pitted green olives, halved
- 1tablespoon minced garlic
- 1tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
- 3tablespoons extra-virgin olive oil
- Kosher salt
- Cracked black pepper
- 1orange, cut into eighths, but not peeled
- 8smallish (about 5 ounces each) bone-in chicken thighs
Nutritional analysis per serving (4 servings)
293 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 11 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler (to high if you have the option).
- Step 2
Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
- Step 3
Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
- Step 4
Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Private Notes
Comments
Very tasty but a little fussy to prepare as you have to watch the broiler and keep turning it. I would suggest roasting on a sheet pan instead at 425 for about 30 minutes. Cut the vegetables a little thicker so they don't burn. Put the chicken on the pan skin up and use some of the pepper on the chicken along with salt and pepper. There's no need for oil on the chicken. You'll still get nice crisp skin but without the fuss.
I made this using homemade garam masala instead of the marash pepper. Maybe it was the timing, but my wife of thirty years, after a long week, commented more than a half dozen times how wonderful this was. She has never been more effusive about something I made. Accompanied it with Ina Garten's Moroccan Couscous. The easy garam masala recipe can be found on allrecipes.com All I can say fellas is, best sex I ever had!
The first time I made it, I broiled it. The second time, I roasted it in a very hot oven and found very little difference in the outcome except that there were less scorched bits from roasting.
The only olives that I think stand up to cooking are Castelveltrano and they are perfect for this recipe.
Finding the most flavorful oranges you can is key.
We love this recipe. Delicious.
Will not attempt this again. The orange peel renders a bitterness which was somewhat mitigated with the addition of sherry vinegar.
Hi, I made this most.y as written with one small change. I used an olive melange with oil from a jar and it added even more to the fabulous flavor. Also, when I turned the chicken skin up I sprinkled a bit of extra paprika on the skins and then hit them with a bit of oiive oil spray to richer the color. This dish was a SMASH HIT!
Very tasty. As others suggested, roasted in 450 convection oven. Approximately 50 minutes. Cut vegetables in wedges. Doubled vegetables. Used hot Hungarian paprika. Served with orange couscous (cooked with juice and zest from half an orange added to the water.) Garnished with fennel fronds and parsley.
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