Blood Orange Chicken with Honey Rose Glaze and Almonds
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 chicken breasts (boneless and skinless)
  • 3 tablespoons olive oil
  • 1 onion, halved and sliced thinly
  • 1 garlic clove, minced
  • 1 tablespoon ras el hanout (or similar Moroccan spice blend)
  • 2 blood oranges, sliced thinly
  • ½ cup almonds
  • ¼ cup liquid honey
  • 2 tablespoons rose water
  • Sea salt and freshly cracked black pepper
  • Optional: fresh parsley and/or cilantro, chopped
DIRECTIONS:
  1. Preheat oven to 425°. Heat the olive oil up in a large skillet (or heavy bottomed oven-proof pot) on the stove over medium high heat. Add in the chicken and cook 3-4 minutes on each side, until browned, then remove and set aside on a plate (it is still not fully cooked so treat it carefully as if it were raw). Add the onion and garlic to the skillet and sautée for 2-3 minutes, until the onions start to soften. If the skillet gets too dry add in a tablespoonful or two of water. Add in the ras el hanout and cook for another minute or two to release the oils and bring out the flavour. Remove the skillet from the heat, add in the oranges around the base then place the chicken on top and sprinkle the almonds all around and in between them. Mix the honey and rose water until fully combined then spoon it over the chicken. Sprinkle with salt and pepper then cover the skillet tightly with aluminum foil and bake for 30 minutes. Check to make sure the largest piece of chicken has reached 165° or cut into the middle and make sure there is absolutely no pink left, if they are extra large and not ready yet add back to the oven uncovered for 5 minutes. Sprinkle the fresh herbs on top and serve hot.
Recipe by Love from the Land at https://www.lovefromtheland.com/blood-orange-chicken-with-honey-rose-glaze-and-almonds/