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Orange-Rosemary Chicken

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Orange-Rosemary Chicken

Ingredients

  • 1 three- to four-pound chicken, cut into 10 pieces, rinsed, and patted dry
  • coarse salt and freshly ground white pepper
  • 1 1/2 tablespoons olive oil
  • 16 small cipollini onions, peeled, or white parts of scallions
  • 1/2 teaspoon sugar
  • 1/2 small onion, cut into 1/4-inch dice
  • 1/4 cup freshly squeezed orange juice (about 2 oranges)
  • zest of 1/2 orange, finely grated
  • juice of 1/2 lemon (about 2 tablespoons)
  • 2 medium garlic cloves, very finely chopped
  • 1/4 teaspoon ground cumin
  • 1/3 cup small pitted green olives (preferably picholine or nicoise), coarsely chopped
  • 1 tablespoon unsalted butter
  • spice-infused basmati rice
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