Photo: Hector Sanchez; Styling: Buffy Hargett Miller
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
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.
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.
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.