Chicken In Blood Orange Sauce Recipes

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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

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

CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD



Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad image

Provided by Roger Mooking

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 28

4 boneless, skinless chicken breasts (6 ounces each), cut into strips
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
2 teaspoons fennel seeds, ground in a mortar and pestle
1 teaspoon vegetable oil
Zest of 1 blood orange, chopped
Vegetable oil, for frying
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
2 1/2 cups panko breadcrumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, diced
1 cup honey
1/2 cup red wine vinegar
Zest of 2 blood oranges
4 blood oranges, peeled and roughly chopped
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons cold water
8 fresh basil leaves, julienned
2 blood oranges
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot, diced
Salt and freshly ground black pepper
1 bunch watercress, trimmed
2 cups roughly chopped iceberg lettuce
1/2 cup crushed rice crackers

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



Chicken in Orange Sauce image

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

4 teaspoons sharp mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 onion, grated
1/4 cup orange juice
2 lbs boneless skinless chicken breasts
3/4 cup orange juice
1/4 cup brown sugar

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 Sauce Chicken image

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

1/3 cup thawed orange juice concentrate
5 tablespoons vegetable oil, divided
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

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



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

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

ORANGE AND BALSAMIC CHICKEN



Orange and Balsamic Chicken image

It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 20m

Number Of Ingredients 6

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
  • Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g

CHICKEN WITH ORANGE SAUCE



Chicken With Orange Sauce image

Our Test Kitchen used sliced peppers and onion to give this tender chicken dinner its attractive look. A homemade sweet-and-sour sauce delivers a hint of orange while slivered almonds offer a nice crunch.

Provided by Taste of Home

Categories     Dinner

Time 42m

Yield 6 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons vegetable oil
1 large onion, halved and sliced
1/2 medium green pepper, julienned
1/2 medium sweet yellow pepper, julienned
1 garlic clove, minced
1/2 teaspoon grated orange zest
2-1/2 cups water
ORANGE SAUCE:
2 tablespoons cornstarch
3/4 cup orange juice
1/4 cup sherry or chicken broth
1/4 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon butter
1/4 teaspoon ground ginger
1/2 cup slivered almonds, toasted

Steps:

  • In a pressure cooker, brown chicken in oil over medium-high heat; drain. Remove chicken to a 30x18-in. piece of heavy-duty foil. Top with onion, peppers, garlic and orange zest. Wrap tightly., Place on a rack in pressure cooker; add water. Close over securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.), Immediately cool according to manufacturer's directions until pressure is completely reduced. In a small saucepan, combine cornstarch and orange juice until smooth. Stir in the sherry or broth, teriyaki sauce, brown sugar, butter and ginger. Bring to a boil; cook and stir for 1 minute or until thickened., Remove chicken and vegetables to a serving platter. Top with sauce; sprinkle with almonds.

Nutrition Facts :

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BLOOD ORANGE AND HONEY CHICKEN IN THE SLOW COOKER - THAT RECIPE
2019-07-09  · Juice the oranges. Finely chop the peel of one of the oranges. In a medium bowl combine all other ingredients except chicken. Arrange the chicken in a single layer in a 5-6 quart slow cooker. If the pieces won't all fit in one layer put the wings and backs on the top with the meat side down. Add the orange sauce, shifting the pieces slightly to ...
From thatrecipe.com
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CHICKEN IN BLOOD ORANGE SAUCE RECIPE | EAT YOUR BOOKS
Chicken in blood orange sauce from Instant Gourmet: Delicious Meals in 20 Minutes or Less by Melissa Clark. Shopping List; Ingredients; Notes (0) Reviews (0) bay leaves ; chicken breasts; ...
From eatyourbooks.com
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Top Asked Questions

How to make blood orange chicken salad?
Whisk the blood orange juice in a small mixing bowl with the brown sugar, rice vinegar, minced garlic, fresh ginger, soy sauce, honey, red pepper flakes, and water to create both marinade and sauce. Marinate the chicken in 2/3 of the sauce mixture in the refrigerator for 2-8 hours. Make sure to reserve the remaining 1/3 for the sauce.
What is the best way to cook chicken in Orange Sauce?
Chicken in Orange Sauce. Whisk together the garlic, honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside. Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white,...
How do you marinate chicken in blood orange juice?
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.
How to cook chicken tenderloin with orange juice?
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).

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