Roasted Chicken with Tangerines and Olives

Done

Now, you all know I am a huge fan of EveryDay Food Magazine. Really, Martha, what were you thinking by getting rid of our beloved little digest!?

And there has never really been a recipe I tried from EveryDay Food that I haven’t liked … until now. I think it’s just a matter of taste as I am sure many have tried this and loved it, but the brininess of the olives and the sweetness of the tangerines … well, YUCK. It just didn’t work for me. That and someone around here does not like olives. That should have been my first clue.

It may work for you.

  • 1 whole organic chicken, cut into pieces
  • salt and pepper
  • 3 tangerines, unpeeled, quartered
  • 2 T tangerine juice
  • 2/3 C pitted green olives 4 oz
  • 4 large garlic cloves, crushed
  • 2 T honey

Ingredients

Preheat oven to 400 degrees.

Ready for oven

Arrange chicken pieces on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives and garlic to pan. Roast 30 minutes.

NOTE: I used only thighs.

Whisk together juice and honey. Remove pan from oven and brush chicken with juice mixture. Return to oven for another 10-15 minutes, until chicken is cooked through.

NOTE: If I make this again, I’ll skip the olives and perhaps add in fennel, or something that better compliments the tangerines.

Blackberry-Swirl Pound Cake

Walking through the supermarket, wanting to bake something, waiting for inspiration, I came across these glorious blackberries.

Could you resist these? I know I couldn’t. And then from the recesses of my memory, I remembered a recipe in Everyday Food magazine for a Blackberry-Swirl Pound Cake. There was my answer!

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 6 ounces blackberries
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
Preheat oven to 350 degrees.
 
Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment.
 
NOTE: I forgot to butter the parchment, and it made no difference.
 
In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed.

With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

Transfer half the batter to pan and dot with 1/2 cup blackberry puree.

NOTE: As you can see the inky black-purple of the black berries is very hard to capture.  And this is where I ran into my troubles. Yes, trouble with a capital T and that rhymes with B and that stands for BLACKBERRIES. My puree wasn’t thick enough. So there was no DOTTING the puree – not for a lack of trying!

Repeat with remaining batter and puree.

NOTE: Again, same problem.  I did something wrong, but I have NO clue what it was! All I could hope for was an oven miracle.

With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.

Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing. (Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days.)

NOTE: This cake was really very good, though I didn’t have the swirl inside that you see in the magazine photo. This is definitely a do again cake. I just need to figure out where I went wrong with the puree!  Any thoughts?