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
CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD
Steps:
- Blood Orange Granita, for serving, recipe follows
- For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
- For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
- Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
- For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
- Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
- For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
- Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.
CHICKEN IN ORANGE SAUCE
Make and share this Chicken in Orange Sauce recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the together the first 6 ingredients then smear all over the chicken pieces. Marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees.
- Place the chicken with marinade in one layer on a baking pan. Pour another 3/4 cup of orange juice over the chicken. Roast in the oven for 15 minutes, basting occasionally with the juice.
- Stir the brown sugar in the juice mixture. Turn the chicken over & continue to roasting & basting until the chicken is tender. (around 15 minutes).
- Place the chicken into a shallow serving bowl & cover to keep warm.
- Pour the pan juices into a saucepan. Bring to a gentle boil & let the juice reduce to a thick sauce, stirring occasionally.
- Spoon part of the sauce over the chicken. Pour the rest into a sauceboat to be used at the table.
ORANGE SAUCE CHICKEN
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.-Diane Werner
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside., Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon zest, salt, pepper and reserved marinade. Bring to a boil., Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions.
Nutrition Facts :
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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- In a saucepan, bring all ingredients except the chicken to a boil. Season generously with salt and pepper. Add the chicken and return to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from the heat and cover. Let stand for 10 minutes. Drain.
- Meanwhile, in a saucepan over medium heat, soften the shallots in the oil. Add the honey and cook for 1 minute. Deglaze with the vinegar and orange juice. Bring to a boil and reduce by half or until slightly syrupy. Off the heat, add the butter and whisk until melted. Add the orange supremes. Season with salt and pepper.
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