2 pounds of chicken thighs

1/3 cup of green olives, pitted

1 onion, cut in half and thinly sliced

one orange or tangerine, thinly sliced

1 cup chicken broth or water

1/2 cup orange juice

1 splash of red wine vinegar

6 garlic cloves

1/2 cup flour

olive oil

salt & pepper

1/4 cup chopped pistachios

Preheat pan over medium-high heat.  Add several tablespoons olive oil.

Make sure thighs are dry.  Salt and pepper on both sides.  Dredge in flour, shake off excess.  Brown chicken in batches, about 3-4 minutes a side.  Remove and set aside.

Add onions and whole cloves of garlic to oil in pan and saute until translucent.  Add splash of vinegar to deglaze pan.

Put chicken back in pan and add olives, oranges, juice, and broth.  Bring to boil and reduce heat to low.  Cover and cook for about 20 minutes, when chicken is cooked through and tender.

Serve over couscous or rice.  Sprinkle chopped pistachios on top.

Posted by: constancecg