Serves 6 to 8

Ingredients

  • 4 pounds chicken legs and thighs
  • 2 large (or 3 small) lemons, zested and thinly sliced; zest, ends and seeds discarded
  • 1 medium yellow onion, quartered and sliced crosswise
  • 1 cup pitted Kalamata or black oil-cured olives
  • 1 cup roughly chopped cilantro leaves (from about 1 bunch), divided
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. honey
  • 1 Tbsp. ground cumin
  • 1 Tbsp. paprika
  • 1 Tbsp. kosher salt
  • 1½ tsp. turmeric
  • ½ tsp. ground black pepper
  • 5 whole cloves, crushed finely
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup freshly squeezed orange juice (from 3 to 4 oranges)

    Directions

    Active time: 30 minutes
    Total time: 1 hour 45 minutes

    Preheat oven to 375°. In a large bowl, toss chicken with lemon, onion, olives, ¾ cup cilantro, oil, honey, cumin, paprika, salt, turmeric, pepper, cloves and bay leaves.

    In a large Dutch oven or a heavy, ovenproof pot with a tight-fitting lid, stir together broth and orange juice. Arrange chicken, skin side down, and scatter onion-olive mixture over top. Cover and bake 40 minutes.

    Increase oven temperature to 425°. Uncover, flip chicken, and gently stir. Continue baking, allowing liquid to reduce and chicken to turn deep golden brown, 30 to 45 minutes more. Remove and discard bay leaves. Scatter remaining ¼ cup cilantro over top and serve.
    • From the February 2016 issue of O, The Oprah Magazine

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