Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Roasting chicken - cut into quarters or cut serving size

  2. (or 3 lbs chicken breasts and thighs)

  3. Salt - to taste

  4. Black pepper - freshly ground, to taste

  5. 3 Garlic cloves - up to

  6. 1/2 teaspoon 2 1/2ml Ground cumin

  7. 1/2 cup 118ml Sour - (Seville) orange juice, seenote

  8. 1/4 cup 59ml Pure Spanish olive oil or vegetable oil

  9. 1/2 cup 118ml Dry sherry

  10. 1 cup 62g / 2 1/5oz Onion - thinly sliced (large)

  11. 1/2 cup 118ml Chicken stock or canned chicken broth

  12. 1 tablespoon 15ml Flour - optional

  13. 2 tablespoons 30ml Finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. * Note: Or use 1/4 cup sweet orange juice mixed with 1/8 cup each fresh lime and lemon juice.

  2. Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a non-reactive bowl, pour the orange juice over it, cover, and refrigerate at least 1 hour, or overnight.

  3. Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides.

  4. Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley. This recipe serves 4.


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