Chicken Carnitas
, About 2 h 15 min (oven method), plus 50–60 min for optional squash, Serves 6
Orange- and lime-braised chicken thighs, shredded and broiled with honey, served in roasted acorn squash bowls.
| prepPreheat oven to 325°F / 160°C | ||||||
| prepFor squash: preheat oven to 400°F / 200°C | ||||||
| 2 tbsp olive oil (for the pot) | Layer chicken on oil, season | Add garlic cloves & orange peel | Add juices, toss, cover | Braise 325°F / 160°C, 1 1/2 hrs | Shred, drizzle honey, broil few min | Fill squash, top, serve with limes |
| 1.4 kg boneless skinless chicken thighs | ||||||
| 2 tsp sea salt, plus more to taste | ||||||
| 1 tbsp garlic powder | ||||||
| 1 tbsp onion powder | ||||||
| 2 tsp cumin, plus more to taste | ||||||
| 2 tbsp oregano | ||||||
| 1 tsp red pepper flakes | ||||||
| 2 tsp chili powder | ||||||
| 6 cloves garlic | ||||||
| 3 strips orange peel | ||||||
| Juice of 2 oranges (or beer) | ||||||
| Juice of 1 lime | ||||||
| 1 1/2 tbsp honey | ||||||
| 3 acorn squash, halved, seeded, bottoms sliced flat (optional) | Halve & seed squash, rub with oil | Season, roast 400°F / 200°C, 50-60 min | ||||
| 1 tbsp olive oil (for the squash) | ||||||
| Sea salt, red pepper flakes, black pepper & cumin (for the squash) | ||||||
| 35 g toasted pepitas | ||||||
| 15 g cilantro leaves, plus edible flowers | ||||||
| 2 limes, cut into wedges | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.