I’m so in love with blood oranges that I set out to find a dish that highlighted their deep citrus flavour and absolutely beautiful colouring.
Blood oranges are in season right now, and I’m a huge advocate of ideally using produce when it’s in season. If for any reason blood oranges are not available then this dish can be made with navel oranges.
This dish is perfect for a dinner party with friends and pairs really well with fresh steamed vegetables, rice and quinoa.
This recipe serves 3-4 people, is gluten and wheat free and only takes 20 mins to prep.
- 3 blood oranges
- 1 tbsp coconut oil
- 6-8 boneless, skinless chicken thighs
- 1-2 whole cloves
- 2 red onions, peeled and sliced
- 2-3 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- Seeds from 3 cardamom pods
- Pinch grated nutmeg
- 4 bay leaves
- 1 sprig dried thyme
- 40g green olives pitted
- Pinch Himalayan salt
- Ground black peppercorns to season
- 300ml chicken stock for quick cook or 750ml chicken stock if slow cooking
- Start by grating the zest from half an orange and set aside
- Juice two oranges (one that you’ve taken the zest from) and set aside
- Slice the remaining orange (skin on) and set aside
- If slow cooking, preheat the oven to 150C, 300F, gas mark 2
- Melt the coconut oil in a deep pan, on a high heat
- Add the cloves and chicken thighs and brown each side
- Turn down the heat
- Add the onion and sauté for 2-3 mins until golden
- Add the garlic and cook for another minute
- Add the cumin, chilli flakes, cardamom, orange (juice, zest and slices), nutmeg, bay leaves, thyme, olives, seasoning and stock
- For a quick cook, place the lid on and cook for 15 mins on a medium heat then remove the lid and cook for a further 5-8 mins until the chicken is cooked through and the stock has reduced and thickened
- For a slow cook, bring to the boil, cover and slow cook in a preheated oven for 2 ½ hrs
- Serve with steamed veggies, brown rice or quinoa