Recipe Baked Chicken with Blood Oranges, Dates, Olives and Caperberries

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
7:22 AM
Maidstone, Kent, UK
I'm on a bit of a blood orange binge! This is a very straightforward yet rather exotic recipe inspired by Middle Eastern ingredients and beautiful blood oranges, which (as I write) are in season. Sweet dates, salty olives, sharp caperberries and slightly bitter orange make this an adventure in the mouth! Serve with some saffron rice or cous-cous and a crisp green salad. You don't have to eat the orange rinds, but I do!


5 chicken thighs (bone in, skin on)
2-3 blood oranges
5 large caperberries (you could use 1 heaped tbsp of small capers)
5 pitted queen olives (you could use 10 small green olives)
5 plump medjool dates
5 few sprigs of rosemary
olive oil

  • Heat the oven to 180C.
  • Arrange the chicken thighs in an oven proof dish or tin.
  • Slice the oranges into thin rounds.
  • Slice each olive across into three pieces.
  • Slice each date lengthwise into three pieces.
  • Tuck the caperberries, dates, olives and rosemary sprigs around the chicken thighs.
  • Arrange the orange slices, partially tucked in, over the top.
  • Drizzle olive oil over the top.
  • Bake for 45 - 50 mins, basting occasionally, until the chicken is cooked through and browned.
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