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Orange Braised Chicken Thighs
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| Orange Braised Chicken Thighs with Green Olives | |
| 4 | chicken thighs with skin |
| 2 teaspoons | olive oil |
| 3 large | garlic cloves, minced |
| 1 medium | onion, sliced thin |
| 1/2 teaspoon | ground cumin |
| 1/2 cup | fresh orange juice |
| 1 tablespoon | fresh lemon juice |
| 1/3 cup | small pitted green olives |
Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.
Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.
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