Roasted chili-citrus chicken with mixed olives and potatoes

Well this is something new for us at TJCC – a guest post from a fellow blogger and friend.  Amazing how this newfangled internet thingamajig lets you make friends without ever meeting or speaking to a person!  I’m sure it’ll never catch on.

My friend Velva hosts a really great blog called Tomatoes on the Vine and not only does she serve up a lot of great food and drink stuff, but she has been very inspirational and helpful in getting my blogging in order.  As she mentions below, we share a similar approach to food, entertaining and family life.

Several months ago, Velva asked me to post a guest blog on her site and it turned out to be great fun (see Bloody Manny), so I thought it was time to return the honor and see what she comes up with for us!

So without much more pomp and circumstance, heeeeeeres Velva!


Roasted chili-citrus chicken with mixed olives and potatoes

The passion for food is a collaborative effort, and it is best when it is shared. I was honored when Andy asked me to be a guest blogger. My style of food is similar to Andy’s, not in the approach but in the outcome. I could easily bring a couple of good bottles of wine, pull-up a chair and join him, his wife Nicole, and friends at the table for the evening.

Andy’s approach to food is spontaneous. He may be roasting a pig in his backyard on a Saturday night, or deciding that he should try his hand at preparing a Sous Vide.  The following week he prepares a hearty Sunday Sauce for a crowd. What is important to him, is that you share his experience with him, that your laugh is hearty at his table, and more importantly you have fun. He is going to work hard to ensure that your experience is memorable. His blog reflects that passion and it’s contagious.

I selected this recipe for my guest blog post because it is dish that brings people together. The dish is a blend of food cultures but it becomes quintessentially a meal that represents the many food cultures of Americans.

Olives are one of the world’s most cultivated fruits.  Unlike most fruits, olives cannot be eaten directly from the tree they need to cured or brined. This process of brining and curing produces an incredible array of flavors from the sublime to the intense, or even an almost liquor taste.

I can eat almost any kind of olive. I enjoy them alone, with cheese, part of salad or incorporating olives into the entrée. The salty flavor of olives plays an important role in balancing out the flavors in a dish. This allows the olive to play a major role in the flavor and appearance of an entrée without overshadowing the main ingredient.

I hope that you will enjoy this dish with friends or family.

Cheers to you Andy!

Ingredients:

(Serves 4)
  • 1 pound Yukon Gold potatoes, peeled, cut into 3/4 –inch-wide wedges
  • 8 large skinless chicken thighs with bones
  • 2 tablespoons (or more) fresh lime juice
  • 1/3 cup fresh orange juice
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup low-salt chicken broth
  • 2 tablespoons coarsely chopped fresh cilantro, divided
  • 1 tablespoon coarsely chopped fresh parsley
  • 50 olives ( preferably mixed colors and sizes)

Directions:

  • Sprinkle chicken generously with salt; drizzle with 1-tablespoon lime juice and set aside.
  • Whisk 1-tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and ½ teaspoon of salt in a small bowl.
  • Rub chili mixture all over chicken.
  • Arrange potato wedges on baking sheet, nesting around the chicken.
  • Drizzle olive oil over chicken and potatoes.
  • Preheat oven to 375 F.
  • Bake chicken and potatoes for 20 minutes.
  • Increase oven temperature to 425 F.
  • Turn chicken and potato wedges; spoon juices over.
  • Bake 10 minutes longer.
  • Add chicken broth,  1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet.
  • Turn chicken over and bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.