Andalusian Chicken with Green Olives and Bitter Oranges

Pollo con Aceitunas y Naranjas Agrias

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Anya von Bremzen

Published 2005

  • About

Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, I add orange segments to the sauce right before serving. Save some leftovers—this chicken is wonderful at room temperature.

Ingredients

  • 4 medium-size chicken legs (about 2½ pounds total), separated into drumsticks and thighs, rinsed, patted dry, and trimmed of excess fat
  • Coarse salt (kosher or sea)

Method

  1. Rub the chicken with salt and pepper and let stand for 10 minutes.
  2. Place 1 tablespoon of the olive oil in a heavy, shallow flameproof casserole or sauté pan that can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
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