Saturday, March 24, 2018

Citrus Chicken with Muffuletta Olives

Fresh citrus adds wonderful flavor and brightness to so many dishes. I love using a ton of citrus zest in my marinades so the meat can really soak up those citrus notes. The olives in this dish add a salty bite and beautiful color. I served mine with quinoa and roasted green beans, but this chicken would also be great on a salad or with mashed sweet potatoes.

If you can't find muffuletta olives, simply use finely chopped pitted green olives.





1. Combine marinade ingredients in a bowl. Place chicken breasts in a resealable bag and pour marinade over. Seal and place in the fridge for at least 2 hours.



2. Preheat oven to 425. Heat olive oil in a large oven-proof skillet (like cast iron) over medium-high heat. Remove chicken from the marinade and add to the hot pan. Cook for 3 minutes per side, or until golden brown. Transfer to a plate.



3. Add onion and fennel to the pan and cook for 3 minutes. Add wine and reduce by half, scraping up any browned bits from the pan.


4. Add chicken back to the pan and top with muffuletta olives and orange slices. Roast for 25 minutes.


5. Let chicken rest for 5 minutes. Spoon pan juices over the chicken and serve.




Citrus Chicken with Muffuletta Olives
Serves 4

All you need:
Marinade
Zest and juice of 1 lime
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 teaspoons honey
2 teaspoons white wine vinegar
1 teaspoon dried oregano
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

4 chicken breasts
1 tablespoon olive oil

1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
1/2 cup dry white wine
1/2 cup muffuletta olives
Orange slices

All you do:
1. Combine marinade ingredients in a bowl. Place chicken breasts in a resealable bag and pour marinade over. Seal and place in the fridge for at least 2 hours.
2. Preheat oven to 425. Heat olive oil in a large oven-proof skillet (like cast iron) over medium-high heat. Remove chicken from the marinade and add to the hot pan. Cook for 3 minutes per side, or until golden brown. Transfer to a plate.
3. Add onion and fennel to the pan and cook for 3 minutes. Add wine and reduce by half, scraping up any browned bits from the pan.
4. Add chicken back to the pan and top with muffuletta olives and orange slices. Roast for 25 minutes.
5. Let chicken rest for 5 minutes. Spoon pan juices over the chicken and serve.

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