Spicy Blood Orange Chicken

Spicy Blood Orange Chicken

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.
Course Main Dish

Ingredients
  

Coating:

  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon crushed black pepper
  • 2 teaspoons cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/4 cup all-purpose flour

Chicken:

  • 4 lbs chicken parts 1 chicken cut into pieces breasts or legs & thighs
  • 1/4 cup olive oil

Sauce & garnish:

  • 4 blood oranges
  • 2 large onion peeled, halved & sliced
  • 1 inch of ginger root minced
  • Salt to taste
  • Pepper to taste
  • 2 cloves garlic minced
  • 4 sprigs fresh thyme
  • 1/4 cup of lemon juice
  • 1 bunch mint roughly chopped
  • 2 tablespoons red wine vinegar
  • 4 blood oranges peeled & cut into thin slices
  • 4 ounces nuts slivered almonds and/or pistachios

Instructions
 

Chicken

  • 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.
  • 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.
  • Dredge the chicken pieces in the flour mixture, setting each aside on a platter or large plate for now.
  • Brown the chicken on both sides, and set each back on the platter.
  • 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.
  • 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.
  • Add the garlic, thyme, and lemon juice, and bring to a simmer.
  • Return the chicken to the pan. Turn the setting to a low heat, and cover the skillet.
  • Cook for 1 to 1 1/2 hours, depending on the thickness, until the chicken is very tender, and the juices run clear.

Sauce:

  • Remove the chicken from the skillet and set aside on a platter.
  • 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.
  • Arrange the blood orange slices on top of the chicken, and pour the sauce on top.
  • Garnish with mint and nuts.
Keyword Lemons, Moro blood orange
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