1 chicken (3 1/2 to 4 pounds), cut into 10 pieces, reserve wings for another use
1 tablespoon olive oil
2 bunches scallions, halved crosswise
3/4 cup halved, pitted green olives
6 strips orange zest, plus 1/2 cup fresh orange juice (from 1 orange)
1Preheat oven to 450 degrees. Heat a large cast-iron skillet over medium-high until hot but not smoking, about 1 minute. Season chicken with salt. Swirl oil in skillet. Working in batches if needed, add chicken, skin side down, and brown on one side, about 5 minutes.
Turn chicken, skin side up, and add scallions, olives, and orange zest and juice to skillet. Transfer to oven and cook until chicken is cooked through, 15 to 20 minutes.
If family curry night is a regular occurrence in your household, you’ll want to try out this recipe. The slow cooker makes for melt in your mouth tender chicken and melds the flavors of curry powder, cumin, fresh ginger, tomato paste, and garlic into