Chicken with Clementines
and Olives
Duda Farm Fresh Foods
6-7 Dandy* clementines
1 28-ounce can
plum tomatoes
¼ cup rice or wheat ;our
1 teaspoon smoked paprika
Salt and ground
black pepper
8 chicken thighs (skin on)
3 tablespoons extra-virgin
olive oil
1 large onion, thinly sliced
3 garlic cloves, chopped
½ teaspoon ground
cinnamon
¾ cup whole green olives
Cooked rice or polenta,
for serving
Peel and section 2 clementines. Juice enough of
the remaining clementines to make ¾ cup juice.
Set aside.
Drain tomatoes, reserving 1 cup of the liquid from
the can. Set aside.
Place ;our, paprika, 1 teaspoon salt and ;⁄; teaspoon
pepper in a paper bag and shake to blend. One at
a time, add chicken thighs to the bag and shake to
coat with the seasoned ;our. Place the coated
chicken on a plate. Discard the remaining ;our.
Heat oil in a large, heavy skillet over medium-high
heat. Add the chicken in 1 layer, skinned side down,
and cook until golden brown, 5 minutes. Turn and
cook the thighs until the second side is browned,
about 3 minutes. Transfer to a plate.
Add onions and garlic to the pan. Cook until the
onions are translucent, 4 minutes, stirring often.
Pour in the clementine juice, reduce the heat to
medium, and scrape the pan to gather up all the
browned bits. Cook until the juice is reduced by
half, about 3 minutes. Stir in cinnamon.
Return the chicken to the pan, skinned side down.
One at a time, add the tomatoes by squeezing them
in your ;st over the pan. Pour in the reserved tomato
liquid. Simmer for 10 minutes, uncovered, then turn
the chicken. Add clementine sections and olives.
Cook until the juices run clear when a thigh is
pierced with a knife and the chicken is no longer
pink near the bone, about 5 minutes.
Serve with rice or polenta. Makes 4 servings.
Note: You can use boneless, skinless chicken cuts
with this recipe. Adjust cooking times accordingly.
* Brands may vary by region; substitute a similar product.
Roasted Chicken Breasts with
Grape, Orange and Feta Salsa
Sunkist Growers
4 boneless, skinless
chicken breasts
6 tablespoons extra-virgin
olive oil, divided
2 tablespoons curry powder
1½ cups Sunkist* grapes,
washed and halved
2 Sunkist* navel oranges,
peeled and segmented
½ red onion, sliced
½ cup crumbled feta cheese
¼ cup thinly sliced
basil leaves
Freshly ground pepper
Preheat oven to 375°F.
Place chicken in a medium bowl. Add 2 tablespoons
olive oil and curry powder; toss to coat. Place the
chicken breasts on a sheet pan and roast for about
10-15 minutes, or until cooked through.
In a mixing bowl, combine grapes, orange segments,
onions, feta and basil. Toss with the remaining olive
oil and season to taste with pepper.
Remove the chicken from the oven and let it rest for
about 5 minutes. Slice each breast into 4 pieces and
place on a serving plate. Top with salsa and serve.
Makes 4 servings.
* Brands may vary by region; substitute a similar product.
Entrées 149
