Blood orange chicken with Scotch whiskey and olives from Dinner: Changing the Game (page 54) by Melissa Clark

  • whole chicken
  • fennel
  • fennel seeds
  • lemons
  • green olives
  • red onions
  • thyme
  • Scotch whiskey
  • whole grain mustard
  • dried red pepper flakes
  • blood oranges

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meduff on January 12, 2019

    I marinated it for 30 minutes but next time I would do it overnight. I used Melissa’s secret of topping the oranges with sugar to caramelize. That was a total fail for me. It took less than 30 seconds for the first batch of blood oranges to burn to a crisp because of the sugar. I then tried to sprinkle a tiny amount of sugar on to the oranges and it didn’t caramelize at all. I let the oranges sit under the broiler for two minutes, nothing happened except the color started to drain from the oranges. I got nervous and took them out. I decided they were pretty enough as is and served dinner. This was a winner. The chicken was tender, juicy, and really flavorful. The skin was crispy and the juice from the blood oranges flavored the skin. A total win.

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