Pan-seared and braised in orange juice, lemon juice and sherry, chicken thighs are served over braised chickpeas, olives and orange segments to provide complex flavors and textures.
16 chicken thighs, trimmed
2 tsp. ground cumin
2 tsp. ground coriander
Olive oil, as needed
4 medium onions, thinly sliced
8 garlic cloves, minced
1 cup orange juice
1 cup dry sherry
1⁄4 cup fresh lemon juice
32 oz. canned chickpeas, drained
1 1⁄3 cups green olives, pitted
32 orange segments
Cilantro, as needed for garnish
1. Massage chicken thighs with cumin, coriander and salt and pepper; let marinate for at least 30 min.
2. In a heavy skillet over medium-high heat, sear thighs in oil on all sides until brown. Transfer chicken to a platter and reserve.
3. Pour off all but about 1 tbsp. fat from skillet. Reduce heat and sauté onion until golden; add garlic and cook for one min. Stir in citrus juices, sherry, chickpeas, olives and half of the orange segments. Season to taste.
4. Place 2 chicken thighs into each cazuela. Pour orange juice mixture over thighs, dividing evenly. Cover with foil and braise chicken in a hot oven until tender, approx. one hour. Garnish with additional orange segments and fresh cilantro sprigs, if desired.