Saturday, January 9, 2021 |

Blood oranges have arrived in our Farm Shop. The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-coloured flesh. Along with their lovely red colour, blood oranges tend to have a noticeable and delicious raspberry edge to their flavour.




Serves 4

1kg chicken thighs, bone in and skin on


  • 3 garlic cloves
  • ½ teaspoon sea salt
  • 1 tablespoon smooth Dijon mustard
  • 1 tablespoon whole-grain Dijon mustard
  • 3 tablespoons soy sauce
  • ½ cup freshly squeezed blood orange juice (about 2 -3 oranges)
  • 1 tablespoon white wine
  • 3 tablespoons olive oil
  • Few sprigs of thyme
  • 2 blood oranges, sliced into ½ inch thick pieces
  • 3 tablespoons  flour for gravy


  1. Using a pestle and mortar, mash the garlic and salt, add to mustard, soy sauce, orange juice, wine, oil and thyme. Mix well.
  2. Marinate chicken with the orange juice mixture in a large rimmed dish for at least 4 hours in the fridge.
  3. Preheat the oven to 325F. Place the chicken and sliced oranges in an ovenproof large heavy-bottomed pan, making sure the thighs are not overlapping; pour the marinade liquid over top. Roast for 45 to 50 minutes. Baste the chicken a couple of times during the roasting.
  4. Transfer the chicken to a serving platter and make gravy. Add the flour to ½ cup water and stir well. Whisk the flour mixture into the remaining liquid in the pan and bring to a boil. Stir constantly and continue to boil until the desired thickness is achieved.


  • Serve with roasted orange slices and gravy sauce.