Blood Orange Chicken with Egg Fried Rice
Blood oranges, basically better looking oranges right? Well a little. I find them a little more tart than normal oranges and you can't deny that they are more beautiful with their crimson orange hues. I had some leftover from a blood orange Bundt cake I made (recipe here). I wanted to put them to good use so decided to use them with these really nice chicken leg quarters I got from a local farm shop. The recipe is super easy but we loved it. The chicken stays beautifully moist and makes the most delicious sauce as it cooks. I served it with some egg fried rice and some greens. To make the chicken you will need:
- Blood oranges
- Chicken leg quarters
- Soy sauce
- Honey
- Baking paper
- Sea salt
Start by pre-heating your oven to 220 degrees. You want it nice and hot. Lay your baking tray with baking paper and place your chicken leg quarters on top. In a bowl, squeeze half a blood orange (the riper the better), two heaped teaspoons honey and the same of soy sauce. Give it a really good whisk. Drizzle your chicken with some olive oil and sea salt. Add the mix to the chicken. It will be pretty liquid but don't worry it will cook down. Slice some blood orange and add to the tray. Keep rotating your chicken to ensure they cook evenly. They will blacken a little due to the honey and soy. Cook for about 30 - 45 minutes, keeping an eye on it.To make the egg fried rice you will need:
- Eggs
- Basmati rice
- Spring onions (optional)
- Ginger
- Garlic
- Sunflower oil
Make your rice as you usually would. My top tips are add a little oil to a saucepan and then add your rice, on a low heat stir it through for a couple of minutes. Add vegetable or chicken stock to the rice and simmer. When cooked add a knob of butter and stir with a fork. Leave to cool. When ready to make the egg fried rice, heat it up and add a little more oil, some ginger and garlic puree to taste, and turn the heat up so it starts to fry a little, keep stirring every now and then though. Then make a well in the middle and crack in 2/3 eggs. Give them a minute and then stir into the rice. Leave so they cook a little and stir again to distribute the eggs into the rice. Finish with some finely sliced spring onions and coriander.