Best Citrus Seared Chicken With Orange Olive Sauce Recipes

Roasted Chicken with Dates, Citrus, and Olives image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

1 whole chicken (about 5 pounds), cut into 10 pieces ( watch video)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 lemon, quartered
1 orange, quartered, plus 1/2 cup fresh juice (from 2 to 3 oranges)
1/4 cup dry white wine, such as Sauvignon Blanc
12 large soft dates, such as medjool or khadrawi, halved and pitted
3 sprigs thyme
1 cup large green olives, such as Cerignola

Steps:

Preheat oven to 450 degrees. In a large roasting pan, season chicken with salt and pepper; drizzle with oil. Squeeze lemon and orange over chicken, then add fruit to pan. Add wine, orange juice, half of dates, and thyme. Roast 25 minutes.
Remove pan from oven; rotate chicken pieces if browning unevenly. Add olives and remaining dates. Roast until a thermometer inserted in chicken breast (avoiding bone) registers 160 degrees, about 15 minutes more. Transfer chicken and citrus to a platter.
Place roasting pan over high heat, mashing some of dates with the back of a wooden spoon, until sauce is reduced and thickened, about 3 minutes. Pour over chicken; serve.

Citrus-Seared Chicken With Orange Olive Sauce image

Provided by Sharon123

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/4 cup ruby red grapefruit juice
3 teaspoons caribbean jerk seasoning
3/4 teaspoon ground cumin
1/4 cup all-purpose flour
2 tablespoons olive oil
4 boneless skinless chicken breast halves
1/2 cup diced red bell pepper
1/4 cup chopped pimento stuffed olive
1/4 cup chopped kalamata olive
1 tablespoon honey

Steps:

In a glass or stainless steel bowl, combine juices, 2 teaspoons jerk seasoning and cumin.
In a shallow bowl, combine flour and 1 teaspoon jerk seasoning.
Heat oil in large nonstick skillet over medium heat.
Dip chicken in juice, coat both sides with flour.
Cook 5 minutes per side, until golden and cooked through.
Transfer to serving plate and keep warm.
Stir remaining flour into oil in skillet, then remaining juice, bell peppers, olives and honey.
Cook until thickened, 2 to 3 minutes.
Serve with chicken.
Makes 4 servings.