Spicy Blood Orange Chicken

Spicy Blood Orange Chicken
Print Recipe
This luscious chicken dish is inspired by a classic Mediterranean recipe, with a taste that melds a variety of herbs and spices. The blood oranges add color, flavor, and their uniquely fragrant aroma. Good enough for company you want to impress.
Spicy Blood Orange Chicken
Print Recipe
This luscious chicken dish is inspired by a classic Mediterranean recipe, with a taste that melds a variety of herbs and spices. The blood oranges add color, flavor, and their uniquely fragrant aroma. Good enough for company you want to impress.
Ingredients
Coating:
Chicken:
Sauce & garnish:
Servings:
Instructions
Chicken
  1. Heat 2 to 3 tablespoons of the oil in a large skillet or Dutch oven at a medium-high setting. Set aside the rest of the oil for now.
  2. As it heat, measure the paprika, salt, black pepper, cayenne pepper, dried oregano, dried thyme and flour into a bowl. Use a fork to mix them thoroughly.
  3. Dredge the chicken pieces in the flour mixture, setting each aside on a platter or large plate for now.
  4. Brown the chicken on both sides, and set each back on the platter.
  5. Zest 4 blood oranges. Then, remove as much of the white pith as you can, and chop the flesh. Add the zest and chopped orange to the pan at a medium setting.
  6. Stir in the onion slivers, ginger, and salt and pepper to taste. Cook until the onions begin to brown, scraping up any bits from the pan that you can.
  7. Add the garlic, thyme, and lemon juice, and bring to a simmer.
  8. Return the chicken to the pan. Turn the setting to a low heat, and cover the skillet.
  9. Cook for 1 to 1 1/2 hours, depending on the thickness, until the chicken is very tender, and the juices run clear.
Sauce:
  1. Remove the chicken from the skillet and set aside on a platter.
  2. Add half the mint and the vinegar to the pan. The sauce will be chunky. Bring it to a boil, adding a little water if necessary.
  3. Arrange the blood orange slices on top of the chicken, and pour the sauce on top.
  4. Garnish with mint and nuts.
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