Roasted Chili-Citrus Chicken Thighs with Mixed Olives and Potatoes

PUBLISHED ON: 11.21.2010
The passion for food is a collaborative effort, and it is best when it is shared.  I was honored when Andy from that Jew Can Cook, asked me to be a guest blogger.  I am a big fan of his blog and really enjoy his approach to food, which is spontaneous and fun.  He also has a knack for food photography.  He is going to work hard to ensure that your experience at his table is memorable.   His blog reflects that passion and it’s contagious.  If you have not discovered his blog, please hop over and say hello.  You will not be disappointed!
I selected this recipe for my guest blog post because it is a dish that brings people together.  The dish is a blend of many food cultures, but it becomes a meal that represents the many food cultures of Americans.
I hope that you will enjoy this dish with friends and family.

Roasted Chili-Citrus Thighs with Mixed Olives and Potatoes
Serves 4

1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch wide wedges
8 large skinless chicken thighs with bones
2 tablespoons (or more) fresh lime juice
1/3 cup fresh orange juice
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon smoked paprika
2 teaspoons finely grated orange peel
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 cup low salt chicken broth
2 tablespoons coarsely chopped fresh parsley
50 olives (preferably mixed colors and sizes)
Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside.  Whisk 1-tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon of salt in a small bowl.  Rub chili mixture all over chicken.  Arrange potato wedges on baking sheet, nesting around chicken.  Drizzle olive oil all over chicken and potatoes.  Bake chicken and potatoes 20 minutes.  Increase oven temperature to 425 degrees F.  Turn chicken and potato wedges; spoon juices over meat and potatoes.  Bake 10 minutes longer.  Add chicken broth, one tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet.  Turn chicken over.  Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.

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