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Citrus-Braised Chicken Thighs

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 55 mins
Total time 1 hr, 30 mins

Makes 4 to 6 servings

Braising gives you tender, tasty results and a pan sauce to boot.


  • Kosher salt
  • Black pepper
  • 8 bone-in, skin-on chicken thighs, trimmed
  • 2 tablespoons olive oil
  • 2 carrots, sliced
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup green olives, pitted
  • 1 tablespoon chopped fresh flat-leaf parsley

How to Make It

  1. Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven.

  2. Reduce heat to medium; add carrots, and cook, stirring occasionally, 2 minutes. Add onions, and cook, stirring occasionally, 5 to 7 minutes or until tender. Add garlic, and cook, stirring occasionally, 1 minute. Stir in orange juice, lemon juice, and cumin. Increase heat to high, and bring to a boil.

  3. Add chicken and olives. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until meat pulls away from bone. Just before serving, stir in parsley, and add salt and pepper to taste.