by aargersi
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aargersi's Notes:
Expand4 skin on bone in chicken thighs Ask a question about this ingredient
1 cup orange juice (freshly squeezed is preferable) Ask a question about this ingredient
2 teaspoons kosher salt for marinade, plus more for cooking Ask a question about this ingredient
pepper Ask a question about this ingredient
6 canned san marzano tomatoes - most of the juice scraped off Ask a question about this ingredient
1/4 large red onion Ask a question about this ingredient
1 cup kumquates Ask a question about this ingredient
4 large cloves garlic Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
4 tablespoons parmesan cheese Ask a question about this ingredient
Toss the thighs with the cup of orange juice and 2 tsp salt - marinate for for 3-8 hours. Less will give you lighter orange flavor, more could affect the texture of the meat ...
Ask a question about this stepHeat the oven to 375. Put 2 tbs olive oil in a roasting dish. Lightly crush the garlic, just enough to get the paper off. Slice the onion. Lightly hand crush the tomatoes. Cut the kumquats in half and remove any big seeds (there shouldn't be many). Toss all of that in the roaster with a good pinch of salt and pepper and toss them together. Into the oven - check after about 15 minutes, when you start to see some nice brown tips of onions and things, stir it all and back into the oven.
Ask a question about this stepHeat the other 2 tbs olive oil to med-high in a large skillet. Pat the thighs dry and salt and pepper the skin. Cook skin side down until the skin is nice and brown. Get your roaster out and nestle the thighs into the tomato mixture skin side up. Set the timer for 20 minutes.
Ask a question about this stepWhen it beeps, top each thigh with a (generous) tbs of parmesan and back into the oven. Cook for 10-15 more minutes until the cheese is melted and browning. Remove from the oven and rest for a few minutes, then eat up. (We had them with rice but I think egg noodles or little pastas like orzo or something would be good too)
Ask a question about this steplove this idea! i've never cooked with kumquats- your recipe looks like a fantastic introduction!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
This looks really good...I also like tomato and citrus together, so your dish is right up my alley!