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

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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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