4 April, 2015
Ginger Orange Chipotle ChickenComments : 7 Posted in : Chicken, Main Dish on by : Cook Plate Fork Tags: adobo sauce, Apollo Theater, Avocado oil, Baking, Blood orange, blood oranges, Bonnaroo Music Festival, chicken legs, Citrus, citrus fruit, Consequence of Sound, Dev Hynes, Fennel Salad, Friends, Great Stage Park, Harlem, Italian Soda, Italy, Jason Isbell, Manchester, Olive oil, Spain, Tennessee
What do you know about the “Blood Orange”? The blood orange is a type of orange with a flesh that is almost-blood-colored. The fruit is about the same size as an average regular orange, though it can be smaller or larger.
What gives the blood orange its distinctive dark flesh color is due to the a compund called anthocyanin, an antioxidant pigment common to many flowers and fruit, but uncommon in citrus fruits, making the blood orange a unique piece of fruit.
Due to the blood oranges pigments of red, it contains greater amounts of antioxidants, more than a regular orange.
The three common types of blood oranges, which are the Tarocco, native to Italy, the Sanguinello, native to Spain, and the Moro, which is a newer variety sold at the market. There are 12 lesser common blood orange varieties as well.
The blood oranges can and have been used to make marmalade, and the zest can also be used for baking. A very popular Sicilian salad that is prepared in the winter months, is made with sliced blood oranges, sliced fennel, and olive oil. The oranges have also been used to create Italian sodas among other things.
Now for our featured recipe: Ginger-Orange Chipotle Chicken, and here is what you will need.
3/4 cup ginger-orange marmalade
1 1/2 tablespoons adobo sauce (canned chipotles)
1 1/2 tablespoons cider vinegar
1/8 teaspoon ground cloves
1 large sweet potato, cut into wedges
2 small blood oranges, quartered
2 tablespoons avocado oil
4 large chicken drumsticks
1/3 cup mixed almond and coconut flour
Preheat oven to 475 degrees
On a foil-lined baking sheet, arrange orange and sweet potato wedges.
Now add the bread chicken legs to the baking sheet with blood orange quarters and sweet potato wedges. Roast in heated oven for 15 minutes. Turn chicken and brush with sauce. Continue to roast until juices run clear when pierced with a knife, about 10 minutes.
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