Saturday, 29 January 2017
This is an easy recipe to create a flavorful chicken: citrus and tangy. It takes about an hour.
- Four to eight chicken thighs, with bone and skin.
- Kosher salt.
- A cup of fresh orange juice (the pulpier the better) or a good brand of orange juice, such as Odwalla.
- Two tablespoons of fresh lemon juice - I usually just squeeze half of a good sized Eureka lemon. Meyer lemons would probably work well.
- A quarter cup of honey.
- A small can of chopped mild green chiles.
- A small quantity of crushed red pepper flakes - the kind that are used in pizza places. Schetzwan red peppers might be an interesting experimental alternative, but if so, they should be used extremely sparingly.
- Several pitted prunes - at least five per piece of chicken.
- Pre-heat oven to 375F.
- In a small mixing bowl blend the honey, orange juice, and lemon juice. Stir it well so that the honey disolves.
- Wash the chicken thighs; dry them off.
- Spread the chicken thighs in a baking dish. There should be enough room that they do not pile on one another.
- Sprinkle a goodly pinch of the kosher salt onto each of the thighs.
- Pour enough of the juice over the thighs so that the liquid level comes about mid-way up the pieces (it won’t hurt if you add more.)
- Turn and flip the chicken pieces in the baking dish so that that are well wetted on all sides.
- Arrange the chicken pieces in the disk so that they have the skin side down and are not piled on one another.
- Distribute the diced chiles so that there is roughly a teaspoon of them spread over each piece of chicken.
- Bake, unconvered for about 15 minutes. (Go a couple of minutes longer if you are using a heavy glass baking dish.)
- Turn the pieces over so that the skin side is up, drop some of the red pepper flakes (not very many) onto each piece, and place several prunes on each piece (they will tend to slide off, but if so, just add more.)
- Bake for another 30 minutes (perhaps a bit longer for large pieces).
- Broil to brown the top for no longer than 30 seconds to a minute - watch carefully to avoid burning.
This recipie is derived from Tarngolet Bemitz Hadarim - Molly Bar-David Chicken with Kumquats - from the Time-Life volume Middle Eastern Cooking 1969.