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Ingredientes
- 1 x chicken - (3 to 4 lbs)
- Â Â Coarse salt to taste
- Â Â Freshly-grnd white pepper
- 1Â 1/2 Tbsp. extra virgin olive oil
- 16 sm cipollini onions peeled
- Â Â (or possibly white parts of scallions)
- 1/2 tsp sugar
- 1/2 sm onion cut 1/4" dice
- 3/4 c. freshly-squeezed orange juice
- Â Â Zest of 1/2 orange finely grated
- Â Â Juice of 1/2 lemon - (2 tbspns)
- 2 med garlic cloves finely minced
- 1Â 1/2 tsp minced fresh rosemary
- 1/4 tsp grnd cumin
- 1/3 c. small pitted green olives coarsely minced
- Â Â (preferably Picholine or possibly nicoise)
- 1 Tbsp. unsalted butter
Direcciones
- Cut chicken into 10 pcs, rinse and pat dry. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat till oil just begins to smoke. Add in chicken pcs, and cook till brown, 2 to 3 min per side. Transfer to a platter or possibly a baking sheet.
- Pour off all but 1 Tbsp. of fat from Dutch oven. Reduce heat to medium; add in cipollini onions and sugar. Cook till onions are light golden brown. Add in diced onion. Cook, stirring, till onions are light golden, about 5 min. Add in orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 min.
- Add in olives, and simmer, covered, till chicken is tender, about 10 min more. Remove chicken, and transfer to a serving platter.
- Swirl butter into the sauce till melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 759 | |
| Calories from Fat 505 | 67% |
| Total Fat 56.19g | 70% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 390mg | 16% |
| Potassium 613mg | 18% |
| Total Carbs 2.53g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.95g | 1% |
| Protein 57.72g | 92% |
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