Tangy Vinegar Chicken With Barberries and Orange

bon appétit dinner poultry chicken vinegar orange dried fruit middle eastern dairy free wheat/gluten-free peanut free tree nut free soy free roast

Andy Baraghani

4 servings

Source

Ingredients

3 lb. skin-on, bone-in chicken legs (thigh and drumstick) or a mix of thighs and drumsticks

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

Method

Preheat oven to 350°F. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.

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, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).

Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.