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!
Ingredients
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
Method
Ingredients
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
Method
- 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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