Is it a bit late to publish a blood orange recipe even though it’s almost May ? well perhaps... but in the UK at least, you can still find these citric fruit in some of the supermarkets.
The reason I haven’t posted this recipe until now is because I had originally made it for a food photography competition for Delicious Magazine, in association with Nikon, a few months back in February.
Even though I knew the probability of me winning were one in-a-million, I didn’t have to think twice before accepting the challenge and entering. The competition consisted of styling and shoot three different scenes; a still life of ingredients, a close-up sweet dish and a close-up savoury dish.
Although I had a clear idea about what I wanted to achieve for the still life and sweet dish categories, for the savoury category I was stuck ! I had to cook and shot two different recipes as I hadn’t been very happy with the result of the first dish. Funnily, the recipe I discarded and didn’t use for the competition, I published a few weeks ago on the blog and it proved to be one my most successful recipes out there! ( Can you guess which one it is? )
However, the main focus of the competition was not the recipe itself, but the way the food had been styled and photographed. So, as I was about mid way through the second recipe’s shoot, I knew this photograph was going to be the one I would put in to the competition.
The intense colours from the blood-coloured flesh of the oranges and the combination of its different textures remind me somehow, what it would be like to be having lunch with my loved ones in some country house in the English country-side on a bright spring day. (sigh) - can you not imagine how beautiful this would be ?!
But... back to this wonderful dish... what can I say about it...? well it’s as tasteful as it is easy to make. I still remember the intense aroma that the oranges left in my kitchen, intensifying even more from the heat coming from the chicken roasting in the oven.
When eating, the sticky texture from the maple syrup makes you want to lick your fingers, which I’m sure you would probably still do it even if you are eating it in posh restaurant rather than at home... just because this dish deserves it.
So is it really a bit late to publish a blood orange recipe now we are almost in May ? No, I didn’t think so either. Go out there, find some blood oranges and make this amazing roast chicken recipe.
Blood orange roasted chicken with parsnips,
maple syrup & pecans
Prep 25 mins | Cook 1 hr, | Serves 2
2 blood oranges, 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
2 parsnips, quartered, peeled and the core cut out and discarded
4 chicken thighs, skin on
2 thyme sprigs, broken up
25 g | 1/3 cup pecans, roughly chopped
- Heat oven to 180C / 350F.
- In a medium bowl, juice one of the oranges and whisk with the maple syrup, olive oil, vinegar and mustard.
- Cut the parsnips into 1cm lengths. Put the parsnips, chicken thighs and shallots in a roasting tin.
- Drizzle over half the orange sauce, season with sat and pepper and toss to coat everything. Then, roast for 35 mins.
- Remove the tin from the oven and put the orange slices on top of everything.
- Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for 15 mins or until the chicken is tender and golden.
- Mix in the pecans, cook for 5 mins more and serve straight away. Enjoy!