If you want a flavorful roasted chicken recipe; I have a great one this weeks!
This chicken recipe has white wine vinegar, orange juice, and barberries combination in this fragrant, sweet-and-sour roast chicken.
Dried barberries are incredibly tart, more so than any other dried fruit you’ll encounter. Note: Look for them at Middle Eastern markets or specialty foods stores. Dried tart cherries will also work.
I paired this recipe with a savoy and a little spicy collard greens. I also wanted to make this Healthish, so I went with chicken breast for foodprep verase the thigh. Note: After cooking it I suggest a skinless chicken thigh/breast mix.
Remember I cook it, I eat it, so I know you’ll love it!
CHICKEN INGREDIENTS
2 lb. skinless chicken breast
1 lb. skinless chicken thigh and drumstick
Kosher salt
2 Tbsp. vegetable or other neutral oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
½ cup dried barberries or dried tart cherries, rinsed
½ tsp. ground turmeric
¼ tsp. crushed red pepper flakes
⅓ cup white wine vinegar
1 medium orange, halved
COLLARD GREENS INGREDIENTS
2 bunch collard greens (about 16oz)
2 tbsp olive oil
4 cloves garlic minced
1/2 tsp salt plus more to taste
1/2 tsp paprika
1/2 tsp ground black pepper
1/4 tsp red pepper flakes
2 tbsp mirin (or use apple cider vinegar or another "sweet" tasting vinegar)
CHICKEN DIRECTIONS
Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt.
Heat oil in a large skillet over high to brown. Cook chicken, until you see golden brown underneath, 6–7 minutes. Turn on other side and cook for 3-4 minutes. Transfer chicken to a plate, leaving any fat in the pan.
Change to medium-high heat. Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic.
Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes.
Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 20–25 minutes.
COLLARD GREENS DIRECTIONS
Warm the olive oil in a wide skillet.
Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted.
Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half.
Add the mirin or other liquid, stir in well, and quickly cover the pan with a lid.
Reduce the heat to medium-low and let steam, covered, for about 5 minutes.
Remove the lid and stir well. If needed, continue cooking until desired softness is reached. Serve warm.
Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top. Add the collard greens and enjoy!!
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