POLLO ANDALUSIA

4 boneless skinless chicken thighs and 2 boneless skinless chicken breasts, about 2 1/2 pounds total, cut into 1-inch chicken cubes
Kosher salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 large white onion, quartered and thinly sliced
2 large garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. ground cumin
1/4 cup medium-dry sherry
1/2 cup strained fresh bitter orange juice*
1/4 cup strained fresh orange juice
1 Tbsp. minced orange zest
2 ripe plum tomatoes, peeled, seeded and chopped
3/4 cup pitted green olives, such as picholine or Nafplion
3 Tbsp. minced fresh flat-leaf parsley
2 medium-size tart juice oranges
2 Tbsp. slivered fresh mint

In a large bowl combine the chicken with a generous sprinkling of salt and pepper and let stand for 10 minutes.

Heat 1 tablespoon olive oil in a heavy, shallow flameproof casserole or saute pan over medium heat. Add the chicken in a single layer and saute until browned, 6 to 8 minutes. Transfer the browned chicken to a bowl.

Add the remaining 1 tablespoon olive oil to the casserole and reduce the heat to medium low. Cook the onion and oregano, stirring occasionally until the onion is limp but not browned, 5 to 7 minutes.

Add the garlic and cumin and stir for 30 seconds. Add the sherry, increase the heat to high and cook until the sherry is slightly reduced, about 1 minute.

Add the bitter and regular orange juices and bring to a simmer. Return the chicken to the casserole, cover, reduce the heat to low and simmer for 15 minutes.

Add the orange zest, tomatoes and parsley to the casserole. Continue to cook over low heat, turning the chicken once or twice, until very tender, about 25 minutes.

Meanwhile peel the oranges with a small, sharp knife, removing all the white pith. Cut between the membranes to release the orange sections. Carefully stir the orange sections into the stew and cook until thoroughly heated, about 5 minutes.

Transfer the chicken to a serving bowl, spoon the juices over it, sprinkle the mint on top and serve.

* Bitter oranges, also known as Seville or sour oranges, have a thick, slightly bumpy skin and can be found at many Hispanic grocery stores. If you can't find them, use 1/2 cup fresh lemon juice instead.

Serves 4
Adapted from source: The New Spanish Table by Anya von Bremzen