adapted from Bon Appetit, October 2010
4 medium russet potatoes
1 medium yam
3 chicken breasts, slice each breast into into four chunks
2 tbsp lime juice, divided
1/3 cup orange juice
3 tbsp chili powder
1 tbsp paprika
1 tbsp smoked paprika
2 tsp grated orange peel
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
2 tbsp extra-virgin olive oil
1 cup chicken stock
2 tbsp cilantro, divided
1 tbsp coarsely chopped fresh parsley
25-30 olives (mixed colors and sizes)
Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.