I like to think of this Chicken with Olives recipe as a cocktail on a plate. I mean, green olives and citrus just speak to me of a martini. The good news? If you need keto diet recipes for chicken, this one will work. I’ll toast to that!
Preparation:
Cook:
Level: Easy
Serves: 2
Ingredients
- 2 Chicken thigh quarters, boneless with skin
- ½ teaspoon Salt
- ¼ teaspoons Ground black pepper
- 1 pinch Land Cayenne
- 2 tablespoons Olive oil, divided
- 1 Blood orange, halved widthwise
- ¾ cups Hot water
- ¼ cups White wine
- ½ tablespoon Chicken base
- 1 teaspoon Lime juice
- ¼ cups Diced green olives, such as Manzanilla olives (no chili)
- Chopped fresh parsley for garnish
Preparation
1. Pat the chicken dry and season with salt, pepper and cayenne pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the top of the chicken for 5 minutes. Flip and brown the bottom for 3 minutes. The skin should be crispy and brown. Remove the chicken to a clean plate and set aside.
3. Heat the remaining tablespoon of olive oil in the same skillet. Place the orange halves in the skillet, cut side down, and sear for about 3-4 minutes, or until they begin to blacken and become fragrant. Transfer the oranges to a separate clean plate and set aside.
4. Turn off the heat. Whisk together wine, water, lime juice and chicken base in a large measuring cup. Pour the liquids into the pan. Place the chicken in the skillet skin side up and return the heat to medium. Sprinkle the olives over the chicken. If any olives fall into the liquid in the pan, don’t worry. You’ll pick them up with the sauce later.
5. Cover the pan and continue to cook the chicken for 35-40 minutes, or until no longer pink and the juices run clear.
6. Divide the chicken between two plates. Using a ladle, ladle the sauce in the pan, taking care to get as many olives as possible and pour it over the chicken. Place the orange halves next to the chicken. (You can squeeze some juice over the chicken or let your guests do it themselves.) Garnish with chopped fresh parsley.
Tip: This tangy chicken dinner goes really well with a side of my Chilli Comino Fried Potatoes. If you used chili olives for this recipe and removed the chili, you can use it in this side dish.