Name: Spicy Blood Orange Chicken
Ingredients: 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; 4 lbs chicken parts (1 chicken cut into pieces breasts or legs & thighs); 1/4 cup olive oil; 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)

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.

Print Recipe Pin Recipe

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

Tried this recipe?Let us know how it was!