Blood Orange Chicken Recipes

BLOOD ORANGE CHICKEN

Blood Orange Chicken image

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

Ingredients

4 skinless, boneless chicken breast halves
2 blood oranges, juiced
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon butter
½ onion, minced
3 cloves garlic, chopped
3 blood oranges, juiced
¾ cup chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey

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

BAKED CHICKEN WITH BLOOD ORANGES AND THYME

Baked Chicken With Blood Oranges and Thyme image

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

Ingredients

1 roasting chicken, Fresh, rinsed with giblets & neck removed
2 small oranges (blood oranges preferred) or 2 small blood oranges (blood oranges preferred)
6 sprigs fresh thyme or 2 -3 teaspoons dried thyme
2 tablespoons olive oil
salt & pepper

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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