Citrus is at it’s fabulous best in January and if you add a netful to your shopping bag along with some good black olives and a pack of free-range chicken thighs you have the makings of a delicious and quick supper. Orange and chicken go together well, the savoury saltiness of the olives providing a delightful contrast to the acid sweetness of the orange and the mild, plump chicken. For absolute speed, a green salad and some good bread to mop up the juices is really all you need but if you have a little more time to spare, then rice, creamy mash or some puy lentils all work well with this. I like to add a side dressing of tahini mixed with some lemon or orange juice and a little natural yoghurt.
4 – 8 free range chicken thighs
About 20 good black olives, stoned
A little water or chicken stock
Splash of white wine if you have it (or sherry)
Sea salt & black pepper
Fresh mint, finely chopped
Heat the oven to 180C.
Trim the thighs of excess fat and make a couple of slashes in the top of each. Put into a roasting tin. Season well and sprinkle with fresh thyme. Slice the oranges thickly into half moon shapes and tuck around the chicken. Scatter over the olives and then pour around a glass of chicken stock and/or wine. Water will be fine if that is all you have. You just want a little around the bottom of the chicken.
Drizzle the whole thing with rapeseed oil. Bake in the top of the oven for about half an hour or until the chicken is golden brown and cooked through. Squash a few of the oranges to release the citrussy juice into the resulting juices and then serve the chicken with a few of the orange pieces and olives. Scatter fresh mint over the top.