If you like crispy chicken and love the flavor of blood oranges, than you should give this chicken thigh recipe a try.
It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce.
And because blood oranges are in season, they were used in place of navel oranges.
As the name suggests, blood oranges are red in color, sometimes in splotches on the outside but definitely on the inside.
The concentration of the red inside depends on the particular type of orange and growing conditions.
Squeezing them is when you truly understand where the “blood” reference comes from, as the juice resembles the ruby red of a cranberry as opposed to the yellowish tone of regular orange juice.
The blood orange taste a lot like ordinary oranges only they’re slightly more bitter but less acidic.
Some types are actually sweeter than the average Navel or Valencia orange.
Blood oranges originated in Sicily and Spain and varieties include: Maltese, Moro, Sanguinelli, Scarlet Navel and Tarocco.
NutritionalValue Of Blood Oranges
Blood oranges contain a long list of antioxidants, including polyphenols, flavanones, anthocyanins, and ascorbic acid, which help in reducing oxidative stress in the body, according to a published study in the Journal of Agriculture and Food Chemistry .
Consuming these varieties of oranges increases vitamin C and zeaxanthin content in the body, helping to fight infections and improving overall health.
Blood oranges contain high amounts of Vitamin C. Up to 130% of the recommended daily amount.
The presence of vitamin C in blood oranges helps to prevent the risk of developing scurvy and reduce any other inflammation caused by oxidative stress, as published in the Pharmacognosy Magazine.
They also contain potassium, Vitamin A, iron, calcium, and fiber.
With their antioxidant properties, in particular one called anthocyanins, the oranges are said to be beneficial in lowering the risk of heart disease and certain types of cancer.
Sesame Blood Orange Chicken
8 boneless, skinless chicken thighs
1/2 cup tapioca or cornstarch
1/4 cup sesame seeds
2 tablespoons oil
1/4 cup honey
Juice and zest from 2 oranges
2 tablespoons soy sauce
2 teaspoons sesame oil
1 -inch piece of ginger, grated with a Microplane or very finely minced
1 garlic clove, grated with a Microplane or very finely minced
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.
Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.
While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.
Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil and put the chicken back in the oven for 5 minutes.
The most concentrated sources of glycine include meat cuts from near the bone, skin, and connective tissues of chicken meat.
Chicken thighs, including the skin, is one of the very best dietary sources of glycine. Per 100 grams of chicken thigh, there is a supply of approximately 1137 mg of glycine.
How Many Thighs Per Serving
When your cooking dinner, you always hope you make enough.
With chicken thighs, the meat on the bone can vary in weight.
The average package of four chicken thighs will weigh approximately 1 1/2 pounds .
One chicken thigh will yield about 3 to 4 ounces of meat, without skin or bone. Therefore, count on big eaters having two thighs.
And for lighter meat eaters, including children, usually one chicken thigh per person should be enough.
Chicken thighs are easier to cook. Even if they reach an internal temperature of 180 degrees, they’ll still be juicy.
Left over thigh meat when warmed is still juicy and tender.
According to Taste Asian Food – Asian chef’s prefer chicken thigh over breast meat and they say that chicken thigh meat is the most common cut of chicken used in Asian recipes because the meat is juicier and more tender than chicken breast meat.
So on your next trip to the market, get a package of chicken thighs and give yourself a head start on dinner, as this versatile cut of meat is flavor-packed and delicious.
The chipotle pepper, once smoked and dried, tends to be brown and shriveled. It loses very little if any, of its heat or spiciness through the smoking process. It is enjoyed by many for its spiciness and the natural wood smoke taste that accompanies it.
You can remove some of the heat from a chipotle pepper by carefully cutting the pepper in half down the center and gently removing the seeds and membranes that hold the seeds to the inside of the pepper. There will still be a little heat, as the flesh of the fruit also contains capsaicin, the compound that makes chilies hot and spicy.
Be assured though, with the seeds removed, most of the heat is also removed.
A word of caution, if you choose to remove the seeds, be careful not to touch your eyes during the removal, as the pepper can be extremely irritating to the eyes and skin. If you want, just wear some gloves while removing the seeds.
Because of the chipotle pepper’s spiciness, only a small amount of the pepper needs to be used in a recipe, large or small to provide flavor without creating a dish that is too hot.
Freezing Canned Chipotle Peppers In Adobo Sauce For Later Use
Most recipes call for a very small amount of the chipotle, which means you will end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor.
If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.
Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly.
Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place plate in the freezer to harden.
Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite recipe that calls for a little heat.
Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.
Our featured recipe is Sweet and Spicy Chicken Wings, and here is what you will need.
3 pounds chicken wings
2 teaspoons himalayan salt
2 teaspoons frsh ground black pepper
2 tablespoons butter
3-4 fresh garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teasapoons from a can of chipotle peppers in adobo sauce
1/3 cup honey
1/3 cup soy sauce
2 tablespoons rice wine vinegar
Preheat oven to 425 degrees.
Line a rimmed baking sheet with parchment paper. Next add chicken wings to baking sheet in a single layer. Make sure wings are not touching.
Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 – 50 minutes.
About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent.
Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.
Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper and place under broiler for two minutes or until brown and bubbly. Serve with a side salad.
It looks as though bacon will always rule as king of the breakfast meats. Interesting enough, we don’t reach for bacon near enough to add great flavor and fat to other meals, like lunch or dinner. The addition of bacon to other dishes can be a good way to enjoy its smoked flavor.
Do you know the process of smoking bacon?
Chef Jeff Raycroft explains that homemade smoked bacon is a simple process. Jeff says the bacon should be hot smoked in a smoker that has reached an internal temperature of at least 150 degrees Fahrenheit.
When the smoker is ready, the bacon should be hung or placed on racks and smoked until the internal temperature reaches 150 degrees Fahrenheit. Afterward being smoked, the meat needs to be cooled and sliced.
If using charcoal in your smoker, add soaked wood chips directly on top of the charcoal then a water bath added above that to keep humidity up in the smoker which stops the meat from being dried out.
Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through.
Open the breast so both halves can lie flat. Season the exposed surface with salt and pepper, then add 1/4 of the ricotta cheese, crumbled smoked bacon, and sliced basil leaves to each breast.
Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear.
Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat.
Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.
To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.
Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.
Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.
Here’s a easy Hot Chicken recipe, so you can give it a try.
½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking
Sprinkle the tenders with salt and pepper.
Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.
Cover and chill for two or more hours (or overnight).
Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.
Whisk all of the ingredients for the seasoned flour together in another large bowl.
Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.
Heat the oil over medium-high until the thermometer registers 325°F.
Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.
Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.
Place 3 to 4 tenders in the hot oil, one at a time.
Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.
Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.
Place finished tenders on a tray lined with paper towels.
On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.
Arrange the finished tenders on a serving platter and drizzle with the spicy oil.
Chickenbreasts, particularly boneless, skinless breasts, are the healthiest cut of chicken, but they can also be dry and flavorless if not prepared right. You might say that cooking chicken breasts is easy, and we agree. But getting them moist and tender all the time can be a problem.
No matter which cooking method you use, that is grilling, baking, or pan cooking them, there are two important steps you should always take.
McGee says the Maillard reaction begins at approximately 230 degrees Fahrenheit, were as water turns to vapor at 212 degrees Fahrenheit, and washing the meat with water before cooking it simply won’t get hot enough to allow the Maillard reaction to occur.
That means a washed piece of meat won’t start browning until all the water is cooked off, and by that time your chicken breast may already be well done.
Marinating Your Meat
Making small crosswise slits on chicken breast no only helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface, but also helps the chicken cook evenly.
Also most marinades call for vinegar, which is a great meat tenderizer as well as cooking meat evenly and juicy.
Pound Chicken Breasts To An Even Thickness Before Cooking Them
This is a very important process to perform as each piece of chicken breast can be a different thickness or size. If you don’t pound them out, some breasts will cook faster than others, leaving the thinner breasts dried out, while the thicker ones can be under cooked.
Pounding also tenderizes the meat, making the meat more tender.
Tools For Tenderizing
Image credit: William-Sonoma
When it comes to pounding your chicken breasts for an evenly cooked meat as well as tender and juicy, you can use a meat mallet.
But if you don;t have one you can also use a rolling pin, the back of a skillet or even the bottom of a mason jar.
Wrap the breasts in plastic wrap or wax paper, and pound until all the pieces are even in thickness, about 1/4 to 1/2 inch thickness is ideal, but the important part is making sure the width is as uniform as possible.
Here are some of our favorite chicken breast recipes from our kitchen to yours.
Rotisserie chicken sold at Costco and other markets for $4.99 is a great deal. They say that they are actually losing money by doing that, but it gets you in the warehouse or store to by commodities, like food, clothing and other products that they sell. So their loss is made up in the other things that you buy.
Most are familiar with what a rotisserie chicken is.
For those who are not familiar, the chicken is skewered on a spit or a long solid rod while it is being cooked over an open fire, such as in a fireplace or over a campfire, or roasted in a rotisserie oven.
The rotation of the chicken on the spit cooks the meat evenly in its own juices and allows easy access for continuous self-basting.
Rotisserie cooking was popular in medieval times and in early modern kitchens that had a fire place.
The loaf of baguette that we used is a long thin loaf of French bread.
The history of the baguette according to Wikipedia is that the word “baguette” was not used to refer to a type of bread until the 1920’s, but what we know as a baguette today, may have existed well before then.
The word is derived from the Italian bacchetta which simply means “wand” or “baton.”
Our featured recipe is a delicious meal that can be ready in 20 minutes from start to finish.