Best 2 Blood Orange Chicken Recipes

**Tantalize your taste buds with a culinary journey to the Orient, where vibrant flavors dance on your palate. Welcome to the realm of Blood Orange Chicken, a dish that captivates the senses with its exquisite balance of sweet, tangy, and savory notes. Prepared with succulent chicken pieces enveloped in a tantalizing blood orange sauce, this delectable dish promises an explosion of citrusy goodness in every bite. Accompany your main course with an array of delectable side dishes, ranging from fluffy steamed rice to sautéed vegetables, each adding a unique dimension to the overall dining experience. Indulge in the culinary symphony of Blood Orange Chicken and its accompaniments, and let your taste buds embark on an unforgettable adventure.**

**In this comprehensive guide, we present a collection of meticulously crafted recipes that encompass the essence of Blood Orange Chicken. Discover the art of creating the perfect marinade, ensuring that each piece of chicken is infused with a burst of flavor. Learn the secrets of crafting a tantalizing blood orange sauce, balancing the tartness of the citrus with a touch of sweetness and a hint of spice. Explore variations of this dish, including a tantalizing baked version and a delectable stir-fried rendition, each offering a unique take on this classic recipe. Elevate your culinary skills and impress your loved ones with this symphony of flavors that will leave them craving for more.**

Here are our top 2 tried and tested recipes!

BLOOD ORANGE CHICKEN

Blood Orange Chicken image

I am so in love with blood oranges! And I set out to create a dish that highlighted their deep citrus flavor and absolutely beautiful coloring! However, this dish can be made with navel oranges as well, if blood oranges are out of season. Pairs really well with some fresh steamed vegetables for a healthy dinner!

Provided by Christie Biggers

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 12h45m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
2 blood oranges, juiced
3 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon butter
½ onion, minced
3 cloves garlic, chopped
3 blood oranges, juiced
¾ cup chicken stock
3 tablespoons dry white wine
1 teaspoon chopped fresh parsley
1 tablespoon honey

Steps:

Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
Place chicken to serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 19 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 4.9 g, Sodium 201.7 mg, Sugar 14.4 g

CRISPY CHICKEN FINGERS WITH SWEET AND SOUR BLOOD ORANGE SAUCE, BLOOD ORANGE WATERCRESS SALAD

Crispy Chicken Fingers with Sweet and Sour Blood Orange Sauce, Blood Orange Watercress Salad image

Provided by Roger Mooking

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 28

Ingredients

4 boneless, skinless chicken breasts (6 ounces each), cut into strips
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
2 teaspoons fennel seeds, ground in a mortar and pestle
1 teaspoon vegetable oil
Zest of 1 blood orange, chopped
Vegetable oil, for frying
1 cup flour, seasoned with salt and pepper
2 eggs, whisked
2 1/2 cups panko breadcrumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, diced
1 cup honey
1/2 cup red wine vinegar
Zest of 2 blood oranges
4 blood oranges, peeled and roughly chopped
1 cinnamon stick
1 tablespoon cornstarch mixed with 2 tablespoons cold water
8 fresh basil leaves, julienned
2 blood oranges
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 shallot, diced
Salt and freshly ground black pepper
1 bunch watercress, trimmed
2 cups roughly chopped iceberg lettuce
1/2 cup crushed rice crackers

Steps:

Blood Orange Granita, for serving, recipe follows
For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and blood orange zest. Coat the chicken with the rub and place in the fridge for 30 minutes.
For the crispy chicken fingers: Preheat the oven to 350 degrees F. Fill a large pot one-third full with the vegetable oil and heat to 350 degrees F. Line a baking tray with a cooling rack.
Place the flour, whisked eggs and panko into individual dishes. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the panko breadcrumbs. Place the breaded chicken on the prepared baking tray. In batches, place the chicken strips in the oil and fry until crispy and golden. Place on a baking tray and keep warm in the oven. Repeat the process with the remaining chicken.
For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir. Add the blood orange zest, blood orange pieces and cinnamon stick. Season with salt and pepper, stir and cook until the mixture has reduced by half.
Strain the mixture through a sieve into a new pot over medium heat. Bring to a simmer and then remove from the heat. Continue to cook for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes. Remove from the heat and stir in the basil.
For the blood orange watercress salad: Segment the blood oranges over a sieve and bowl to ensure all the juices are reserved; set the segments aside. Place the olive oil, red wine vinegar and shallots in the blood orange juice. Season with salt and pepper and stir. Place the watercress and iceberg lettuce on a serving plate. Spoon the blood orange dressing over the greens. Garnish with the blood orange segments and crushed rice crackers.
Serve the salad alongside the crispy chicken fingers with the sweet and sour blood orange dipping sauce.

Tips:

For the best blood orange flavor, use fresh blood oranges. If you can't find them, you can substitute regular oranges. Just be sure to use a variety that is sweet and juicy.
To make the chicken extra crispy, double-coat it in the cornstarch mixture before frying.
Be careful not to overcrowd the pan when frying the chicken. This will cause the oil temperature to drop, resulting in greasy chicken.
Serve the blood orange chicken immediately with your favorite dipping sauce. Some good options include sweet and sour sauce, honey mustard sauce, or even just a simple soy sauce.

Conclusion:

This blood orange chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy and flavorful, and the blood orange sauce is sweet and tangy. Whether you are serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.