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.
BLOOD ORANGE ROASTED CHICKEN
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
- Using a pestle and mortar, mash the garlic and salt, add to mustard, soy sauce, orange juice, wine, oil and thyme. Mix well.
- Marinate chicken with the orange juice mixture in a large rimmed dish for at least 4 hours in the fridge.
- 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.
- 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.