If you like crispy chicken and love the flavor of blood oranges, than you should give this chicken thigh recipe a try.
It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce.
And because blood oranges are in season, they were used in place of navel oranges.
As the name suggests, blood oranges are red in color, sometimes in splotches on the outside but definitely on the inside.
The concentration of the red inside depends on the particular type of orange and growing conditions.
Squeezing them is when you truly understand where the “blood” reference comes from, as the juice resembles the ruby red of a cranberry as opposed to the yellowish tone of regular orange juice.
The blood orange taste a lot like ordinary oranges only they’re slightly more bitter but less acidic.
Some types are actually sweeter than the average Navel or Valencia orange.
Blood oranges originated in Sicily and Spain and varieties include: Maltese, Moro, Sanguinelli, Scarlet Navel and Tarocco.
Nutritional Value Of Blood Oranges
Blood oranges contain a long list of antioxidants, including polyphenols, flavanones, anthocyanins, and ascorbic acid, which help in reducing oxidative stress in the body, according to a published study in the Journal of Agriculture and Food Chemistry .
Consuming these varieties of oranges increases vitamin C and zeaxanthin content in the body, helping to fight infections and improving overall health.
Blood oranges contain high amounts of Vitamin C. Up to 130% of the recommended daily amount.
The presence of vitamin C in blood oranges helps to prevent the risk of developing scurvy and reduce any other inflammation caused by oxidative stress, as published in the Pharmacognosy Magazine.
They also contain potassium, Vitamin A, iron, calcium, and fiber.
With their antioxidant properties, in particular one called anthocyanins, the oranges are said to be beneficial in lowering the risk of heart disease and certain types of cancer.
Sesame Blood Orange Chicken
8 boneless, skinless chicken thighs
1/2 cup tapioca or cornstarch
1/4 cup sesame seeds
2 tablespoons oil
1/4 cup honey
Juice and zest from 2 oranges
2 tablespoons soy sauce
2 teaspoons sesame oil
1 -inch piece of ginger, grated with a Microplane or very finely minced
1 garlic clove, grated with a Microplane or very finely minced
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.
Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.
While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil and put the chicken back in the oven for 5 minutes.
Keep a close eye to make sure thighs do not burn.