I love the flavors that the cooked citrus adds to this dish. The bitterness from the rind, the tanginess of the grapefruit, as well as the sweetness of the orange really make this dish so different!
The touch of Mexican spices adds a warm and comforting flavor. It is super healthy too! I found sour orange juice at a Spanish grocery store and I find it works well with this dish. You can also use orange juice if you like a sweeter sauce or a combination of orange, grapefruit, and lime juices if you can’t find the sour orange.
Citrusy Chicken with Sweet Potatoes
4-5 pounds of chicken parts (my favorite are the thighs. I used 6 big ones)
Salt and pepper to taste
Oil for browning the chicken
2 medium onions, chopped
4-5 garlic cloves, chopped (or to taste)
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram (optional. Don’t go and buy it if you don’t have it!)
1 tsp chipotle chili powder
1/2 tsp ground cinnamon
1 whole orange sliced thin
1 small grapefruit sliced thin
2 cans diced fire roasted tomatoes
1 TBSP (nor too taste) Better than Bouillon chicken base (or use salt to taste)
1 1/3 C sour orange juice (can use just orange juice for a sweeter sauce, or a mixture of orange, grapefruit, and lime juice)
2 really big sweet potatoes, peeled and cut into 1-1/2 inch cubes
1/2 C chopped cilantro
limes and cilantro for garnish
Season the chicken with salt and pepper.
Heat the oil in a dutch oven on high heat and brown the chicken skin side-down for about 5 minutes or until brown and turn over. Brown the other side for a couple of minutes.
Remove the chicken and drain some of the oil if there is a lot left over.
Turn the heat down and brown the onions for a few minutes.