Today’s Easter Sunday. Got me thinking back to my time working in Israel and remembered a chicken dish that I really liked at one of the restaurants in Tel Aviv. After some digging in my Israeli and Greek cookbooks, I’ve pulled together something I think might be close:
Braised Chicken with Lemon, Orange, Garlic, and Olives
4 bone-in, skin-on chicken thighs Salt and black pepper, to taste 3 Tbs. olive oil 6 garlic closes 2 yellow onions, thinly sliced 1 lemon, juiced, zested, peeled, and thinly sliced Juice from 2 tangerines 1 tbs. dried basil 1 tsb. oregano 1 cup mixed, pitted olives
Preheat oven to 375dF. Dry chicken and season with salt and pepper. In Dutch oven, heat olive oil over medium heat. Sear chicken until golden brown. Add garlic and zest of lemon. Cook until fragrant. Remove chicken and garlic from the pan and reserve.
Add onions to pan and cook until wilted. Add lemon slices and cook for 2-3 minutes. Add lemon and tangerine juice, basil, and oregano and deglaze pan. Add lemon slices and olives and stir to combine. Nestle thighs skin skin side up onto onion mixture. Cover and bake for 40 to 60 minutes.