by SippitySup
View
my 31 recipes »
Photo by SippitySup
SippitySup's Notes:
Expand2 tablespoons paprika Ask a question about this ingredient
2 tablespoons kosher salt Ask a question about this ingredient
1 tablespoon crushed black pepper Ask a question about this ingredient
2 teaspoons cayenne pepper Ask a question about this ingredient
1 tablespoon dried oregano Ask a question about this ingredient
1 tablespoon dried thyme Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
4 chicken legs with thighs attached Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
4 thin skinned seedless blood oranges such as Tarocco Ask a question about this ingredient
1 pound rhubarb, cut into 1-inch chunks Ask a question about this ingredient
2 large onion, slivered into sickle shaped slices Ask a question about this ingredient
1/2 cup golden raisins Ask a question about this ingredient
1 inch of ginger root, peeled and minced Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
4 sprigs fresh thyme Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
1 bunch mint, roughly chopped Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
4 ounces feta cheese, crumbled Ask a question about this ingredient
Combine paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and flour together in a medium-sized bowl and mix together thoroughly.
Ask a question about this stepOne at a time dredge the chicken legs in the flour and spice mixture. Set them aside on a plate as you work.
Ask a question about this stepIn a large, heavy pot with a lid heat the olive oil over medium-high until near smoking. Lower the temperature to medium and toss the chicken into the pot. Watch for splattering. The oil is hot! Brown the chicken on both sides. Removing each piece to a platter as it browns.
Ask a question about this stepWorking over a bowl to catch the juice slice the oranges very thin with a mandoline. Then add them and their juice along with the rhubarb, onion slivers, raisins, ginger to the same hot pan with a little salt and pepper. Wilt and brown the onions, scraping the bottom to loosen any browned bits as the onions release their moisture. Add the garlic, thyme sprigs, and chicken stock. Bring the liquid to a boil, then return the chicken to the pan. Cover and reduce the heat to low.
Ask a question about this stepCheck on the chicken, stirring the pot occasionally and cook for about 1 hour or until the chicken is tender, its juices run clear with an interior temperature of 165 degrees F.
Ask a question about this stepArrange the chicken on a platter over pre-cooked white rice. Add half the mint, and red wine vinegar. Bring the thick chunky sauce to a boil then pour it over the top of the chicken. You may need to adjust the consistency with a little water. Garnish with the rest of the mint and the feta. Serve hot.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
