Baked Chicken Legs With Chickpeas Olives And Greens Food

CHICKEN WITH CHICKPEAS AND OLIVES

Steps:

• Coat chicken pieces with salt and pepper, brown in hot oil on both sides. Remove from pan.
• Brown onions and peppers in oil. Add crushed garlic and spices.
• Add chickpeas, rice, and chicken soup. Mix well and remove from stove.
• Spread chicken and olives on top of the vegetable-rice mixture. Cover and bake in a medium oven (180°C) for an hour and a half.

BAKED CHICKEN LEGS WITH CHICKPEAS, OLIVES, AND GREENS

Steps:

• In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.
• Preheat oven to 350°F. Season chicken generously with salt; let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.
• Rub spice mixture all over chicken; let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture; toss with remaining 7 tablespoons oil. Season with salt.
• Place chicken in pan, skin-sides up; drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.

BRAISED CHICKEN WITH OLIVES, CARROTS, AND CHICKPEAS

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch oven, heat olive oil over medium heat. Place chicken pieces in skillet, being careful not to overcrowd the pan. Saute until chicken is nicely crisped and browned on both sides, about 5 minutes per side. Transfer chicken to a large plate, and set aside.
• Reduce heat to medium-low; to the same skillet, add onion, carrots, garlic, and ginger. Saute, stirring frequently, until onion is soft and translucent, about 5 minutes. Add chicken broth, the water, and wine; bring to a boil, and deglaze pan by scraping up any browned bits from the bottom with a wooden spoon. Return chicken to skillet, and add thyme. Bring liquid back to a boil; cover, and transfer to the oven. Braise 45 minutes.
• Remove skillet from oven, and stir in raisins, olives, and chickpeas. Return to oven; continue braising, uncovered, 20 minutes more. Remove from oven, and discard thyme. Serve hot.

ROAST CHICKEN WITH POTATOES AND OLIVES

Steps:

• Preheat oven to 450°F. Pulse bay leaf, fennel seeds, and 1/2 teaspoon red pepper flakes in spice mill until finely ground.
• Toss potatoes, olives, 2 tablespoons oil, and half of spice mixture in a large bowl; season with salt and pepper.
• Place chicken on a rimmed baking sheet and rub with remaining 2 tablespoons oil; season with salt and pepper and rub with remaining spice mixture.
• Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35-45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

CARAMELIZED BAKED CHICKEN LEGS/WINGS

Steps:

• Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
• Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
• Pour over the chicken.
• Bake in preheated oven for one hour, or until sauce is caramelized.
• Could also use wings or pork ribs.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.