Citrus-Braised Chicken Thighs

• Kosher salt
• Black pepper
• 8 bone-in, skin-on chicken thighs, trimmed
• 2 tablespoons olive oil
• 2 carrots, sliced
• 1 yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 cup green olives, pitted
• 1 tablespoon chopped fresh flat-leaf parsley

1. Sprinkle salt and pepper over chicken. Cook 4 chicken thighs in 1 Tbsp. hot oil in a large Dutch oven over medium-high heat 6 minutes on each side. Remove chicken; wipe Dutch oven clean. Repeat with remaining 1 Tbsp. oil and 4 chicken thighs. Reserve 1 Tbsp. drippings in Dutch oven.
2. Reduce heat to medium; add carrots, and cook, stirring occasionally, 2 minutes. Add onions, and cook, stirring occasionally, 5 to 7 minutes or until tender. Add garlic, and cook, stirring occasionally, 1 minute. Stir in orange juice, lemon juice, and cumin. Increase heat to high, and bring to a boil.
3. Add chicken and olives. Reduce heat to medium-low; cover and simmer 35 to 40 minutes or until meat pulls away from bone. Just before serving, stir in parsley, and add salt and pepper to taste.

kosher salt, black pepper, chicken, olive oil, carrots, yellow onion, garlic, orange juice, lemon juice, ground cumin, green olives, parsley

Taken from www.myrecipes.com/recipe/citrus-braised-chicken-thighs (may not work)