Author Notes
A very straightforward recipe inspired by Middle Eastern ingredients and beautiful blood oranges, which (as I write) are in season. Sweet dates, salty olives, sharp caperberries and slightly bitter orange make this an adventure in the mouth! Serve with some saffron rice or cous-cous and a crisp green salad. You don't have to eat the orange rinds, but I do! —morning glory
Ingredients
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5
chicken thighs (skin on, bone in)
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2-3
blood oranges
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5
large caperberries (you can substitute 2 tsp of capers)
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5
large green olives, pitted (you can substitute 10 smaller green olives)
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5
plump medjool dates
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5
sprigs of rosemary
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Olive oil to drizzle
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Salt and pepper
Directions
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Heat the oven to 180°C (about 350°F).
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Arrange the chicken thighs in an oven proof dish. Slice the oranges into thin rounds. Slice each olive across into three pieces. Slice each date lengthwise into three pieces.
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Tuck the caperberries, dates, olives, and rosemary sprigs around the chicken thighs. Arrange the oranges, partially tucked in, over the top.
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Drizzle with olive oil and season liberally with salt and pepper.
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Bake for 45 to 50 minutes, basting occasionally, until the chicken is cooked through and browned. If your chicken isn't as browned as you like, broil it or turn the oven heat up to let the skin brown.
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