Braising the thighs gives you a tender, tasty end product, not to mention a yummy pan sauce to drizzle over your side of choice.
8 bone-in, skin-on chicken thighs
2 tablespoons Olive Oil
1 Yellow Onion
3 cloves Garlic, 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 Parsley
Sprinkle salt and pepper over thicken
Cook thighs in 1 tablespoon of hot oil in a large Dutch oven over medium-high heat for 6 minutes per side.
Remove chicken from pan.
Wipe the dutch oven clean.
Repeat with remaining 1 tablespoon oil and 4 chicken thighs.
Reserve 1 tablespoon of drippings in the dutch oven.
Reduce heat to medium.
Add carrots and cook, stirring occasionally for 2 minutes.
Add onions and cook, stirring occasionally for 5-7 minutes or until tender.
Add garlic and cook, stirring occasionally for 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 35-40 minutes or until meat pulls away from the bone.
Just before serving, stir in parsley and salt and pepper to taste.