Ginger-Orange Chipotle Chicken

Ginger Orange Chipotle Chicken

What do you know about the “Blood Orange”? The blood orange is a type of orange with a flesh that is almost-blood-colored. The fruit is about the same size as an average regular orange, though it can be smaller or larger.

Fresh Blood OrangesWhat gives the blood orange its distinctive dark flesh color is due to the a compund called anthocyanin, an antioxidant pigment common to many flowers and fruit, but uncommon in citrus fruits, making the blood orange a unique piece of fruit.

Due to the blood oranges pigments of red, it contains greater amounts of antioxidants, more than a regular orange.

The three common types of blood oranges, which are the Tarocco, native to Italy, the Sanguinello, native to Spain, and the Moro, which is a newer variety sold at the market. There are 12 lesser common blood orange varieties as well.

The blood oranges can and have been used to make marmalade, and the zest can also be used for baking. A very popular Sicilian salad that is prepared in the winter months, is made with sliced blood oranges, sliced fennel, and olive oil. The oranges have also been used to create Italian sodas among other things.

Now for our featured recipe: Ginger-Orange Chipotle Chicken, and here is what you will need.

3/4 cup ginger-orange marmalade

1 1/2 tablespoons adobo sauce (canned chipotles)

1 1/2 tablespoons cider vinegar

1/8 teaspoon ground cloves

1 large sweet potato, cut into wedges

2 small blood oranges, quartered

2 tablespoons avocado oil

4 large chicken drumsticks

1/3 cup mixed almond and coconut flour

Preheat oven to 475 degrees

Ginger Orange Chipotle SauceIn a medium mixing bowl, mix first 4 ingredients together, and reserve 1/3 cup of the sauce.

Ginger Orange Chipotle Chicken - Ready to RoastIn a large bowl, add the avocado oil, prepared sweet potato and blood oranges, and toss to coat with oil.

On a foil-lined baking sheet, arrange orange and sweet potato wedges.

Almond Coconut Flour Breaded Chicken LegsToss chicken in flour mixture, then coat with sauce. Because the flour mixture does not contain wheat flour, this dish can be considered a gluten free recipe.

Now add the bread chicken legs to the baking sheet with blood orange quarters and sweet potato wedges. Roast in heated oven for 15 minutes. Turn chicken and brush with sauce. Continue to roast until juices run clear when pierced with a knife, about 10 minutes.

Ginger Orange Chipotle ChickenPlate and serve with reserved sauce. Enjoy!!

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Citrus Herb Roasted Vegetables

Citrus Herb Roasted Vegetables

This recipe focuses on the roasted vegetables as a side dish. We did use skinless chicken thighs (bone-in) as this is my families favorite part of the chicken. Though I do prefer, de-boned, skinless chicken breast.

You can roast these vegetables with about any meat you wish, including fish like Salmon or Halibut. The blend of seasonings that we used are common culinary herbs with the zest of citrus fruits, orange and lemon. This seasoning blend is well suited for many uses in the kitchen, like adding spice to a fruit salad, or add it to a grain, such as quinoa. For lean meats, you can use the citrus herb seasoning as a dry rub before grilling.

The seasoning consists of  the following:

1 tbsp. dried thyme

1 tbsp. dried oregano

2 tbsp. dried basil

1 tsp. dried rosemary

1 tsp. dried sage

1 tsp. fennel seeds

Mix the ingredients together in a spice grinder and store the blend in an airtight container.

The fresh ingredients you add to the seasoning when ready to use are:

1 1/2 tsp. fresh orange zest

1 1/2 tsp. fresh lemon zest

Here are the vegetables you will need, but keep in mind, you can use just about any vegetable you like:

vegetables neede for Citrus Herb Roasted Vegetables

Here we are using 2 zucchini squash, 2 crookneck squash, 2 carrots, about 15 Brussels sprouts, and 1 small to medium eggplant. Note if you are going to bake some chicken or fish with the vegetables, you may not use the amount that is called for, due to spacing in the baking pan.

pouring season mix into baking pan

In a mixing cup add the zest of both citrus fruits, and 1 to 2 tablespoons of the herb seasoning mix. You may want to add about 1 teaspoon of sea salt. To the dry mix add 1/4 cup olive oil or avocado oil, 2 tablespoons of honey or 3 tablespoons balsamic vinegar, and 1/4 cup orange juice. We used the juice of a fresh Navel orange. Of course it juiced almost 1 cup. One fourth cup was added to the mix, and the cook got their dose of vitamin-C (he drank the rest). This is optional, add 1 minced fresh clove of garlic.

Mix the dry ingredients with the wet till well combined and pour into a 13 x 9 inch baking pan. Now if you don’t like meat, than maybe you will want to look away as we show you the next step.

putting chicken thighs over seasoning face down

Next, depending the meat you want to use, place meat into pan. Here we used skinless chicken thighs, placed bone side up. If using fish with skin on, place fish in with meat down.  Bake in a preheated oven on 400 degrees for 30 minutes.

Placing chopped vegetables into baking pan to roast

Remove pan from oven and turn thighs over and arrange chopped vegetables over and around meat. If you are going to just use the vegetables only, than pour wet seasoning mix into baking pan, add vegetables and roast for 30 minutes in the 400 degree oven.

Place baking pan back into oven and cook another 30 minutes. This will insure chicken meat is cooked to 165 degrees internal temperature and will roast the vegetables.

Citrus Herb Roasted Vegetables

Remove roasted vegetables to a serving dish, then place meat on to a serving platter. Pour or spoon as much of the seasoned liquid as you like over the roasted vegetables.

Citrus Herb Roasted Vegetables with Baked Chicken Thighs

Plate and serve.

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Add a Little Zest

lemon zet

When a recipe calls for “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

Usually a recipe will call for 1 to 3 teaspoons of citrus zest. If you happen to not have an orange or lemon in the kitchen, then you have to run to the store to get yourself one. This can be time consuming and not to mention the gas you have to use.

grating lemon zestHere is our solution:  After squeezing or juicing lemons or oranges do not toss the peels. Freeze the peels or rinds in a freezer bag and whenever you need zest of a lemon or orange, you can grate it from the frozen peels.

The flavor is just the same as if the peel were fresh.

It will save a trip to the store just to buy a citrus fruit for a small amount of zest. This tip works well if you make cheesecake often in your kitchen.

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