Baked Chicken With Orange & Spice

Cut the zest from the oranges in spirals with a very sharp kitchen knife. Set aside for now.

Continue to cut away to trim off as much of the white pith as you can.

Carefully cut one (skinless) orange into thin slices.

Juice the other.

Place the chicken legs in a large dish with a lip.

Reserve 2 tablespoons of the oil. In a small bowl, combine the orange juice, remaining olive oil, garlic, ginger, and a pinch of salt. Stir to combine.

Pour over the chicken, and try to coat all of it.

Cover the dish and place in the fridge for 20 to 30 minutes. About halfway through, turn the legs to soak it in on both sides.

When it’s ready, remove the chicken legs, and discard the remaining marinade.

Preheat oven to 375 °F

Place the marinated legs back in the (now clean) baking dish.

In a saucepan, heat the remaining olive oil, and add the onion. Saute until fragrant, or about 2 to 3 minutes.

Add the sliced pepper, and continue to cook for another minute.

Next, add the chopped tomatoes and basil. Stir and cook for one minute.

Stir in the white wine, and allow it to heat. Season with salt and pepper to taste. Add the orange slices and strips of orange zest, and let them heat for a minute or two.

Pour the mixture over the chicken legs.

Bake in the oven for 35 to 40 minutes, until cooked all the way through.

Add the chopped parsley for the last minute or two in the oven.

Serve immediately with your favorite pasta, rice or other grain.