I don’t know about anyone else, but I get so excited when I discover a new food to experiment with. This week it was blood oranges. If you’ve never seen a freshly cut blood orange before, it is simply the most amazing colour inside. And if you have seen one, then you don’t need any convincing from me!
What you might not know is, that blood oranges are only grow seasonally during the months of August, September and October here in Australia so they’re quite special!
I do have an embarrassing confession to make though. I’ve had them sitting in my fruit bowl for over a week without knowing. But how, Laura? Well, as you know, we get our fruit and veg delivered to us weekly by Ooooby (local, seasonal, organic/bio-dynamic, great quality and great organisation – I definitely recommend them). Over the last couple of months though, we’ve been getting so many oranges and apples. And if I’ll be honest, I was a bit oranged out so I avoided eating any last week.
But yesterday they were starting to get a bit overripe, and I knew I needed to use them otherwise they would be wasted. And I very much dislike waste of any sort. When I cut into them though, I was so shocked. The colour of the flesh and the juice running out of them left me speechless. So. Damn. Beautiful. I had blood oranges in my hot little hands, and I was excited.And such a beautiful fruit deserved a beautiful dish. Enter Sticky Blood Orange Chicken, because any sentence involving the words sticky and chicken is always going to involve something delicious!
The marinate couldn’t be simpler – juice of blood oranges, bit of dark soy, garlic, honey and a pinch of tumeric. The tumeric not only colours the chicken nicely, it also adds a great flavour to the dish.
I cut slits into the chicken so that it would absorb more marinate and flavour (and I’m all about maximum flavour) and cook quicker as well. I also left them to marinate in the dish that I would eventually be roasting them in, because the less washing up there is to, the better!t’s not necessary to pan fry them before popping them in the oven either, but I love that it makes the skin extra crispy and sticky. And if you’re anything like me, you won’t want to skip that part. The smell of it cooking and caramelising in the oven is the most torturous part of it all. I must have wandered into the kitchen to check up on them about 5 times in total, just for another excuse to take a good whiff of it!Also, I tried to use Jared to be my “hand model” for my finishing photos and it really just didn’t go my way. He can’t take a serious photo to save his life, and he kept trying to eat the food mid-photo. I wasn’t going to post these shots, but they were just too funny not to. He really does remind me to not take life so seriously! The yin to my yang, he is! I hope you enjoy this dish as much as we did!
- 1/3 cup blood orange juice
- 1 tablespoon dark soy sauce*
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon tumeric
- 1 kilo chicken drumsticks**
- 1 teaspoon olive oil
- 1 blood orange, sliced
- Combine juice, soy sauce, honey, garlic and tumeric in a small bowl.
- Cut 2 slits into each drumstick.
- Arrange drumsticks in a roasting dish.
- Pour the marinate over the chicken and coat each drumstick well.
- Wrap roasting dish and leave to marinate in the fridge for at least an hour.
- Pre-heat oven to 180 degrees celsius.
- Heat oil in a pan.
- Cook each drumstick for 2 minutes on each side (or until golden).
- Place drumsticks back into roasting dish.
- Bake in the oven for 30mins, basting 1-2 times in this period by spooning the marinate over the chicken.
- *Swap soy sauce for Tamari to make this a gluten free dish
- **Use free range/organic chicken if possible.