How To Cook Chicken With Red Oranges, Sweet Potatoes And Chickpeas - Recipe
Author: Maryam Ayres
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Chicken with red oranges, sweet potatoes and chickpeas". Delicious recipe.
Required products :
- 4 upper legs
- 4 cloves garlic (grated)
- 3 tablespoons lemon juice
- 5 tablespoons olive oil
- 1 large or 2 medium sweet potatoes
- 3 sprigs of rosemary
- 1 red orange, cut into thin circles + more to serve
- 1 can of chickpeas (400 grams)
- 1/2 teaspoon green olives, boned
- 1/2 teaspoon feta cheese
- left
Method of preparation :
Put the chicken in a large plate and season with salt. Add the garlic, 2 tablespoons lemon juice, 2 tablespoons olive oil and season the legs evenly.
Leave them at room temperature for 30 minutes to marinate, and it is best to store covered in the refrigerator for 12 hours.
Once the meat is seasoned, pour off the excess liquid and discard the marinade.
Wash the potatoes and bake them at 220 degrees in a pan lined with aluminum foil for 1 hour. Allow them to cool enough to hold them in your hand.
Once the potatoes are ready, start cooking the chicken.
Heat 1 tablespoon olive oil in a pan, preferably cast iron, over high heat. Cook the chicken skin side down (until it is toasted but does not smell burnt) for 5 minutes. Transfer the meat to a warm oven, bake it for another 20 minutes. A minute before removing the meat from the oven, put the sprigs of rosemary next to it.
Remove the legs and transfer them to a plate (skin side up), along with the rosemary sprigs.
Put the orange rings in the same pan and seal them on both sides for 30 seconds - on high heat. Transfer them to the chicken.
Put the remaining 2 tablespoons of olive oil and the last tablespoon of lemon juice in the pan. Add the strained chickpeas, olives and feta cheese, season with salt, cook until the products are warm.
Break the potatoes with your hands and arrange them in a large plate. Place the chicken, along with the juices separated in a plate, around the potatoes. Cover with orange rings, sprinkle around the chicken with the chickpea mixture and rosemary leaves.
Squeeze the orange slices, which are fresh, over the whole dish.
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