Blood Orange Chicken Recipes
BLOOD ORANGE CHICKEN
I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!
Provided by Christie Biggers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 12h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
- Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
- Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
- Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 19 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 201.7 mg, Sugar 14.4 g
STICKY CHICKEN & BLOOD ORANGE STIR FRY
Try this East-meets-West stir fry where flavours mingle
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- First things first, put the kettle on, tip the spinach into a colander and sit the colander in the sink. Then, in a small bowl, whisk together the orange zest and juice, honey, soy sauce, ginger and garlic - a micro whisk is perfect for this job.
- Put the noodles in a deep bowl and pour boiling water from the kettle to just cover. Leave to soak for 4 minutes, then very carefully and slowly pour the noodles and water over the spinach in the colander and toss the noodles with the spinach so it wilts. Drizzle the sesame oil over and mix gently. Put to one side.
- Heat the vegetable oil in a wok until it's very hot, tip in the chicken strips and fry over a high heat for about 5 minutes, stirring occasionally, until the chicken is golden brown all over. Pour the orange and honey mix over the chicken. At first it will bubble furiously but after a few moments it will calm down. Bubble and stir the sauce and chicken for 2 minutes until the sauce is thick and shiny and has glazed the chicken.
- Tip the noodles, spinach and chilli flakes into the wok with the chicken. Gently toss everything together to warm through, then season with salt and pepper. Pile the noodles and chicken on a plate. A splash more soy sauce and a glass of chilled white wine are the only accompaniments this noodle supper needs.
Nutrition Facts : Calories 721 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.4 milligram of sodium
BAKED CHICKEN WITH BLOOD ORANGES AND THYME
This was one of those experiments gone stunningly right in my kitchen: Since I think that the blood orange is sadly underused in cooking, I figured I could share. Any citrus fruit could be used in place of the blood orange with tasty results.
Provided by Bansidhe
Categories Whole Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400°F.
- Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.)
- Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme.
- Wash and cut the blood oranges, halving them across.
- Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted.
- Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme.
- Place the chicken on the center rack in the oven for an hour.
- Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes.
- Serve up with roasted potatoes and another vegetable, if you like. Enjoy!
Nutrition Facts : Calories 240.4, Fat 18.4, SaturatedFat 4.3, Cholesterol 53.5, Sodium 50, Carbohydrate 5.6, Fiber 1.1, Sugar 4.5, Protein 13
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- Mix the ingredients for the marinade together in a large bowl. Add chicken and marinade for 2-24 hours. (The longer the better.)
- Preheat the oven to 400 degrees. Transfer the chicken onto a cast iron or large baking dish. Be sure to pour some of the marinade onto each piece of chicken. Take a few blood orange slices and gently wedge it under the skin of the chicken. Season the dish with salt and pepper, throw in a few sprigs of rosemary, and transfer it to the oven.
- After 25 minutes, baste the chicken with the sauce. If there is an excess of sauce and juices at the bottom of the cast iron or baking dish, pour about half of it out.Return the chicken to the oven for an additional 20 minutes. Once the chicken is done it will have a nice, crispy, golden crust.
- To finish the dish, sauté the orange slices with the extra sauce (that was initially kept aside). Simply pour 1 tbsp of the sauce into a pan over medium heat, add the orange slices, and cook them for about 2 minutes on each side. Then garnish the dish with oranges. If you would like extra sauce, add the remaining sauce to the hot dish and allow it to simmer for about 5 minutes.
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