Andalusian Chicken With Green Olives and Bitter Oranges

(Pollo con Aceitunas Y Naranjas Agrias) Flavored with the briny olives and bitter oranges that are so ubiquitous in Seville, this Moorish-Andalusian recipe is refreshing and zesty, full of easy sophistication. To heighten the orange theme, add orange segments to the sauce right before serving. Save some leftovers, this chicken is wonderful at room temperature. Note: Bitter oranges, aka Seville, sour oranges, or naranjas agrias, have a thick slightly bumpy skin and can be found at many Hispanic groceries. If you can't find them, use 1/2 cup fresh lemon juice instead. Adapted from "The New Spanish Table" cookbook.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  chicken legs, separated into drumsticks and thighs, rinsed, patted try, and trimmed of excess fat (about 2 1/2 pounds total)
•  kosher  salt & freshly ground black pepper
• 2  tablespoons extra virgin olive oil
• 1  large  white onion, quartered and thinly sliced
• 2  garlic cloves, minced
• 1⁄4 teaspoon ground cumin
• 1⁄4 cup dry sherry
• 1⁄2 cup  strained fresh bitter  orange juice (see note)
• 1⁄4 cup  strained fresh regular  orange juice
• 1  tablespoon orange zest
• 2  ripe plum tomatoes, peeled, seeded, and chopped
• 3⁄4 cup  pitted green olives (such as picholine or Nafplion)
• 3  tablespoons fresh flat-leaf parsley, minced
• 2  tart oranges
• 2  tablespoons of fresh mint, slivered

Directions

1. Rub chicken with salt & pepper and let stand for 10 minutes.
2. Place 1 tablespoon of the olive oil in a heavy shallow flameproof casserole or saute pan than can hold the chicken in a single layer and heat over medium-high heat. Working in two batches, brown the chicken all over, about 5 minutes per side. Transfer the browned chicken to a bowl.
3. Add the remaining 1 tablespoon of the olive oil to the pan and reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until it is limp but not browned, 5-7 minutes. Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high, and cook until the sherry is slightly reduced, about 1 minute. Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the pan, cover it, reduce the heat to low, and simmer for 15 minutes.
4. Add the orange zest, tomatoes, olives, and parsley. Continue to cook the chicken over low heat, covered, turning it once or twice, until very tender, about 25 minutes.
5. Meanwhile, peel the oranges with a small sharp knife, removing all the white pith. Working over a sieve set over a bowl, cut in between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until heated through, about 5 minutes.
6. Transfer the chicken to a serving bowl, spoon the pan juices and olives over it, sprinkle the mint on top and serve.