Blood Orange Chicken
The perfect sweet & savoury dish for citrus season.
- 2 ½ pounds 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 all purpose flour for gravy
- Using a pestle and mortar, mash the garlic. Slowly add the salt and make into a creamy paste. Add the mustard and combine well. Transfer into a small bowl and add the soy sauce, orange juice, wine, oil and thyme. Mix well.
- Rinse the chicken pieces and pat dry. Marinate them in the orange juice mixture in a large rimmed dish. Cover and refrigerate for at least 4 hours. Turn the meat upside down to ensure that it thoroughly marinates when half way done.
- 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, or until a thermometer inserted in the thick part reads 165F. 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.