Not your typical chicken. It’s succulent, sweet from the orange juice, and savory from the mustard and herbs, and classy enough to serve at a simchah. Thanks, Rikki M.
- chicken bottoms - 3-4
- blood oranges - 2, sliced into 1/2 inch thick slices
- flour - 3 tbsp, for gravy
- garlic - 3 cloves, crushed
- sea salt - 1/2 tsp
- dijon mustard - 1 tbsp smooth
- dijon mustard or deli mustard - 1 tbsp whole grain
- soy sauce - 3 tbsp
- blood orange juice - 1/2 cup freshly squeezed (1-2 oranges)
- white wine - 1 tbsp
- olive oil - 3 tbsp
- thyme - a few sprigs
Place garlic and salt in a small bowl and combine to make a creamy paste. Add remaining marinade ingredients and whisk together. Rinse 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 or overnight. Turn the chicken pieces over after a few hours to ensure that they marinate thoroughly.
Preheat oven to 350°F (180°C). Place the chicken and sliced oranges in a large, heavy-bottomed pan, making sure the pieces are not overlapping; pour the marinade liquid over top. Cover and bake for 1½ hours. Uncover to roast for an additional ½ hour. Baste the chicken a couple of times during baking.
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.
FYI: Blood oranges are red in color on the inside and sometimes have splotches of red on the outside, too. They’re very high in vitamins and antioxidants. They taste like regular oranges, with a deeper, slightly bitterer taste. It’s like eating an orange with a kick! Of course, you can sub regular oranges (see photo).