Mediterranean Blood Orange Chicken
This Mediterranean Blood Orange Chicken bursts with the vibrant flavor of fresh blood oranges! Castelvetrano olives, caramelized onions, Calabrian peppers, and fresh herbs add complexity to this succulent stove top main dish. Enjoy it with couscous (see Tips below), rice, polenta, or crusty bread for a special occasion or date night!
👩🏻🍳 Tamara Talks – Chicken and Blood Oranges Inspiration
While my focus for Beyond Mere Sustenance is primarily on Peruvian and Mexican inspired recipes, in my every day life (when not working on my blog), we loosely follow a Mediterranean diet.
My local market had beautiful blood oranges recently, and I bought a bag of them. I have used them in everything from a blood orange cordial to a blood orange mezcal negroni to a vinaigrette to a Mediterranean-style pork roast.
What is the “Mediterranean diet?”
The Mediterranean diet is a heart-healthy eating pattern, rather than an actual cuisine or diet. It emphasizes plant-based ingredients, and healthy fats like olive oil. It is inspired by the traditional foods of countries bordering the Mediterranean Sea, such as Greece, Italy, and Spain, and is widely recognized for its benefits in promoting overall health, particularly for heart health, brain function, and longevity.
- Fruits and Vegetables – Fresh, seasonal produce is a foundation of the diet.
- Whole Grains – Whole grains like brown rice, quinoa, barley, and whole-grain bread and pasta.
- Healthy Fats – Emphasis on olive oil as the primary fat, along with nuts, seeds, and avocados.
- Legumes – Beans, lentils, chickpeas, and peas are a staple protein source.
- Fish and Seafood – Rich in omega-3 fatty acids, fish like salmon, sardines, and tuna are eaten regularly (at least twice a week).
- Dairy in Moderation – Yogurt and cheese, particularly from goat and sheep’s milk, are consumed in moderate amounts.
- Poultry and Eggs – Consumed in moderate amounts, as part of a balanced diet.
- Red Meat in Limited Quantities – Eaten occasionally, and often replaced with plant-based proteins or seafood.
- Herbs and Spices – Used for flavor instead of salt, enhancing taste and nutritional value.
- Red Wine (Optional) – Consumed in moderation, often with meals (typically one glass per day for women and up to two for men).
- Plenty of Water – Staying well-hydrated is emphasized.
Even when I’m cooking Latin-inspired food, I keep the principles of the Mediterranean diet in mind. Peruvian dishes are often animal protein and carb focused, and I typically up the amount and variety of fresh vegetables like in this sopa criolla and this locro de gallina. For more information, see Mediterranean Diet 101: A Meal Plan and Beginner’s Guide.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- flour
- salt and pepper
- thyme
- chicken – I prefer thighs in most cases. You can use either bone-in or boneless. I used boneless, and they’re tender in 30 minutes.
- shallots – Red onion, sweet onion, or yellow onion are fine as well.
- garlic
- peppers – I try to keep calabrian peppers on hand, but I don’t always have them. Substitute 1/2 to 1 teaspoon of crushed red pepper, or a minced fresh Fresno pepper. Amazon has these Fresno peppers available. If you want to avoid spicy peppers, roasted red peppers are a good substitute.
- dry sherry – I keep Taylor dry sherry on hand for cooking, and use it often. Marsala or a dry wine are good alternatives.
- blood oranges – Nothing replaces the gorgeous red hue of blood oranges, but you can substitute cara cara oranges, or other oranges as well. You will need the zest as well as the juice.
- chicken broth
- honey
- olives – I keep a jar of pitted castelvetrano olives on hand for many of my favorite recipes. Kalamatas make a good substitute.
- fresh herbs – Parsley, rosemary, thyme, and oregano are all good options.
🔪 Step-By-Step Instructions
- NOTE: Dredging chicken in seasoned flour is a simple process that adds a lovely coating on the braised chicken. The real benefit, though, is the browned bits (yum-yums) add umami flavor to the dish.
- Step 1 – Pat the chicken dry with paper towels to help the flour stick better. In a shallow dish or bowl, mix the flour with the salt, pepper, and one teaspoon of the thyme. Press the chicken pieces into the seasoned flour. Shake off excess.
- Step 2 – Add oil to the skillet over medium-high heat. Brown on both sides, then remove from the skillet. Reduce the heat to medium.
- Step 3 – If skillet is dry, add a little more oil. Add the shallots, garlic, and chile pepper. Sauté until soft and fragrant.
- Step 4 – De-glaze with dry sherry. Add the dry sherry. Bring to a boil. Reduce by about half.
- Step 5 – Add the blood orange juice and zest, broth, thyme, honey, and fresh herbs. Bring to a boil.
- Step 6 – Add the chicken back into the skillet. Add the olives. Reduce heat, cover, and simmer 30 minutes, or until internal chicken temperature reaches 165℉. It should be tender. Stir in the fresh herbs. NOTE: If making couscous, make it while the chicken simmers.
- To serve – Garnish with additional fresh herbs and sliced oranges as desired. Enjoy!
❓FAQ
It is pretty good. Gently reheat after refrigerating for up to 5 days, or freeze for up to 2 months. Thaw in the refrigerator, and gently reheat. Add a little broth as needed.
You can de-glaze with chicken broth. It’ll still be tasty!
💡 Tips
I made a simple couscous that really complements the chicken in blood orange sauce. I highly recommend it!
Couscous Recipe
Time: 10 minutes Serves: 4
Ingredients:
- 1 cup instant couscous
- 1 cup broth
- 1 tbsp olive oil or butter
- ½ tsp salt
- 2 tablespoons currants
- 2 tablespoons toasted pine nuts
- chopped parsley or other fresh herbs
Instructions:
- In a saucepan, bring broth to a boil. Add salt, currants, and olive oil or butter.
- Remove the saucepan from heat. Stir in the couscous, making sure it’s evenly covered with the liquid. Let it steam 5-10 minutes.
- Add the toasted pine nuts and herbs. Fluff with a fork.
toasted pine nuts, herbs, and currants.
Mediterranean Blood Orange Chicken Recipe
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Ingredients
- ½ cup flour
- 2 teaspoons thyme leaves - divided use
- 1 teaspoon sea salt and fresh ground pepper
- 1.5 pounds boneless skinless chicken thighs - see Ingredients Notes in post
- 1 tablespoon olive oil+/- - chicken thighs usually have some fat
- 2 shallots, chopped
- 3 cloves garlic, minced
- 2 Calabrian peppers, minced - see Ingredients Notes in post
- ¼ cup dry sherry
- ¾ cup fresh blood orange juice - zest oranges first!
- ¾ cup chicken broth
- 2 teaspoons honey
- 2 tablespoons castelvetrano or kalamata olives - sliced
- 2 tablespoons fresh herbs – parsley, rosemary, thyme, oregano - minced; additional herbs for garnish
Instructions
- Pat the chicken dry. Mix the flour with the salt, pepper, and one teaspoon of the thyme. Press the chicken pieces into the seasoned flour. Shake off excess.
- Add oil to the skillet over medium-high heat. Brown on both sides, then remove from the skillet. Reduce the heat to medium.
- If skillet is dry, a little more oil. Add the shallots, garlic, and chile pepper. Sauté until soft and fragrant.
- De-glaze with dry sherry. Add the dry sherry. Bring to a boil. Reduce by about half.
- Add the blood orange juice and zest, broth, honey, thyme, and fresh herbs. Bring up to a boil.
- Add the chicken back into the skillet. Add the olives. Reduce heat, cover, and simmer 30 minutes, or until internal chicken temperature reaches 165℉. Stir in the 2 tablespoons of fresh herbs, and cover until ready to serve.
- Garnish with additional fresh herbs and sliced oranges as desired. Enjoy!
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Hi,
Sorry to be picky, but no mention of zest noted in the directions (I’m sure I can figure this out), and nothing about olives in the ingredient list (I’d leave them out anyway). This might confuse some and cause them to be less likely to prepare this really great sounding dish.
Thank you for catching these omissions Amy! Even with both my husband and adult son proofreading, I occasionally miss something. I have made the edits.
I loved this recipe! It really brings the Mediterranean flavors, between the fresh herbs, the blood orange juice, and the olives. The castelvetranos hold up well through the cooking process. The couscous with currants and pine nuts is a fantastic accompaniment to this recipe.
Thanks for the feedback, Mark!