Recipe by Miraklegirl
A Sabra is the name given to a native Israeli. This dish emphasizes two native Israeli ingredients- olives and oranges. The recipe uses fresh olives which can be found very easily in Israel, but not too many other places. Substitute with large good quality green olives. This is really nice served over rice or couscous.
Top Review by Mivashel
Have had my eye on this recipe for a while. I have to admit that it was very good, but not as amazing and tantalizing as it could have been. I marinated it overnight in the orange juice, wine, and spices. The olives are obviously great. I think next time I will use breasts or thighs and breasts only - the best part of this recipe, is you can use whatever parts of the chicken you like best. It wasn't overpoweringly flavorful though - and I would follow the recommendations of some of the other users and cut down on the oil.
- 2 lbs chicken pieces (8 pieces)
- 1⁄2 cup fresh orange juice
- 1⁄2 cup dry white wine
- 1⁄2 orange zest, cut in strips
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 3⁄4 teaspoon paprika
- 1⁄4 cup olive oil
- 1 onion (finely chopped)
- 8 green olives (pitted and blanched in boiling water for few seconds to remove salt)
- mint or dill (to garnish)
Directions See How It's Made
- In a large glass bowl, combine chicken parts, orange juice, wine, zest, salt, paprika and pepper.
- Allow it to marinate in the fridge for 2 hours.
- Lift the chicken out of the marinade; pat it dry and reserve the chicken& marinade separately.
- In a deep heavy skillet or shallow pan, large enough to hold the chicken in one layer, heat oil over medium-high heat.
- Brown the chicken on all sides; transfer it to a plate.
- In the same pan, cook the onions over low heat until they start to change color.
- Pour in the marinade and simmer gently for 10 minutes, stirring occasionally.
- Return the chicken to the pan and simmer it, partially covered, basting the chicken with the pan juices and turning the pieces over very low heat for about 35 minutes or until chicken juices run clear when flesh is pierced with a sharp knife.
- Transfer the chicken to a warm serving platter and keep it warm.
- Skim off any excess fat.
- Add olives to pan and boil rapidly over high heat until glossy and starting to thicken.
- Pour them over the chicken and sprinkle with mint.