This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.
- Servings: 4
Source: Martha Stewart Living, January 2003
- 1 three- to four-pound chicken, cut into 10 pieces, rinsed, and patted dry
- Coarse salt and freshly ground white pepper
- 1 1/2 tablespoons olive oil
- 16 small cipollini onions, peeled, or white parts of scallions
- 1/2 teaspoon sugar
- 1/2 small onion, cut into 1/4-inch dice
- 1/4 cup freshly squeezed orange juice (about 2 oranges)
- Zest of 1/2 orange, finely grated
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 medium garlic cloves, very finely chopped
- 1/4 teaspoon ground cumin
- 1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
- 1 tablespoon unsalted butter
- Spice-Infused Basmati Rice
Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.