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Salty Sweet Satisfaction


By Nutrishes Dishes (Visit website)



                                                          Orange and Olive Chicken

I?m such a sucker for olives. You?ll figure that out in the next couple of months through their repeat appearance in my postings. One time as a kid, I lied to my babysitter and told her I could have as many olives as I wanted. I definitely got sick. And I definitely got in trouble for that after my parents came home. Since then, I?ve learned to control myself, and in doing so to appreciate and enjoy a wide range of olives. My current fave is the Moroccan oil-cured variety, but for this recipe, I used kalamata. Who doesn't love the dichotomous flavor combination of salty and sweet? Chocolate-covered pretzels, kettle corn, and peanut butter and jelly are just a few examples of our love of salty sweet foods. The mix is extremely satisfying to the tastebuds, and works well with beef and fish as well.

Serves 6-8

1 tbsp. olive oil and cooking spray
2 pounds chicken tenderloin, trimmed and sprinkled with salt and pepper on both sides
2 Spanish or red onions, peeled and sliced horizontally into thin rounds
½ cup orange juice
1 tbsp. honey
2 tsp. ground ginger
2 tsp. smoked Spanish paprika
½ cup kalamata olives, rinsed with cold water (use more or less, depending on preference)
2 oranges, peeled, segmented, and removed of pith

Preheat oven to 350. In a small bowl, whisk together orange juice, honey, ginger, and paprika. Set aside. Heat oil in a large pan over medium-high heat. Add chicken to pan. Cook for 2-3 minutes on each side until golden, not quite browned. Add more oil or cooking spray, if needed. Transfer chicken pieces to a plate. Line a large glass or metal baking dish (11x7 or 13x9) with the onions. Top with chicken pieces. Pour orange juice mixture over the chicken and top with rinsed kalamata olives. Bake uncovered for 15-20 minutes, turning once midway. Serve with orange wedges.


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