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Curried Chicken with Oranges and Olives
Recipe by Jill Melton
Yield 4 servings
3 pounds chicken leg quarters (about 4)
1 teaspoon curry powder
1 teaspoon coarse salt
3 -- tangerines or oranges
26 -- pitted green olives
1/2 cup pitted prunes, cut in half
1/2 cup fresh tangerine juice
1/3 cup honey
Rub chicken with curry powder and salt. Place in a roasting pan. Chop 2 tangerines into eighths. Sprinkle tangerine, olives and prunes around chicken. Bake 30 minutes. Combine the juice of remaining tangerine (about 1/2 cup) with honey. Pour over chicken. Bake 15 more minutes. Serves 4. Serve with couscous to sop up the juices.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.