I love the flavors that add the cooked citrus fruits to this dish. The bitterness of the peel, the spice of the grapefruit and the sweetness of the orange make this dish so unique!
The touch of Mexican spices gives a warm and soothing taste. It is also super healthy! I found sour orange juice in a Spanish grocery store and think it suits this dish well. You can also use orange juice if you like a sweeter sauce or a combination of orange, grapefruit and lime juices if you can not find the sour orange.
Citrus Chicken with Sweet Potatoes
4 to 5 pounds of chicken pieces (preferably the thighs. I used 6 big ones)
Salt and pepper to taste
Oil to brown the chicken
2 medium onions, chopped
4-5 garlic cloves, chopped (or to taste)
2 teaspoons dried oregano
1 teaspoon dried marjoram (optional. Don Do not buy it if you do not have it!)
1 tsp chipotle chilli powder
1/2 teaspoon ground cinnamon
1 whole orange thinly sliced
1 small grapefruit thinly sliced
2 cans of diced roasted tomatoes
1 tbsp (still too tasty) Better than bouillon chicken base (or use salt to taste)
1 1/3 C acidic orange juice (can only use orange juice for a sweeter sauce), or a Mischu ng of orange, grapefruit and lime juice)
2 really big sweet potatoes, peeled and cut into 1 1/2 inch cubes
Chopped cilantro 1/2 C
Limes and coriander ro for garnish
Season the chicken with salt and pepper.
Heat the oil in a Dutch oven over high heat and brown the chicken skin side by side for about 5 minutes or until brown, turning it over. Brown the other side for a few minutes.
Remove the chicken and drain some oil if there is much left.
Reduce the heat and brown the onions for a few minutes.