Citrus Chicken

• Meat

  • 8 (3lbs skin-on chicken thighs, bone-in skin-on

• Produce

  • 2 Carrots
  • 1 tbsp Flat leaf parsley, fresh
  • 3 Garlic cloves
  • 1 Yellow onion

• Condiments

  • 2 oz Green olives, pitted
  • 2 tbsp Lemon juice, fresh

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Drinks

  • 1 cup Orange juice, fresh

• Other

  • 1 Green zuchini, sliced

Found on noshtastic.com

Description

Ingredients

• 8 bone-in, (3lbs) skin-on chicken thighs, trimmed
• 2 tablespoons olive oil
• 2 carrots, sliced
• 1 green zuchini, sliced
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground cumin
• 2oz green olives, pitted
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

• Sprinkle salt and pepper over chicken.
• Cook 4 chicken thighs in 1 tbsp hot oil in a large Dutch ovenover medium-high heat for 6 minutes on each side. Remove chicken, wipe the pan clean and cook the remaining 4 chicken thighs in the same way.
• Reduce heat to medium and add carrots and onions, cook them stirring occasionally for 5 minutes until soft, then add garlic and cook for 1 more minute.
• Stir in orange juice, lemon juice, and cumin, turn up the heat until the orange juice is simmering, then add chicken and olives.
• Reduce the heat to medium-low; cover and simmer 35 to 40 minutes.
• Add the sliced zucchini in the last 10 minutes of cooking.
• When youre ready to serve stir in parsley, add salt and pepper to taste.