I messed up big time. I first made this dish (by Melissa Clark via Elly Says Opa) on May 7, 2013. I took a photo. I recall enjoying my meal. Then, for some reason, the recipe languished untouched in my “Try Again” file for the next year and a half—so long I couldn’t even remember why it was there anymore. Was it blogworthy? Was it worth revisiting? When are blood oranges in season, again?
At last, seized by a recent fit of New Year’s-inspired mental housecleaning, I spotted blood oranges at the farmers’ market and decided to release the recipe from its limbo one way or another. And the joke’s on me, because this is one of the most delicious chicken recipes I’ve made in recent memory, and we all could have been eating it on the regular for the past 18 months if I hadn’t been such a putz. An unusual assortment of super-flavored ingredients are pureed into a vibrant green paste somewhat reminiscent of Cuban mojo sauce, but with the spicy bite of ginger in there too. I actually wouldn’t say the smoked paprika and blood orange of the title are the dominant tastes (in fact, I don’t see much reason why you couldn’t just use a regular orange, except that blood oranges are cool and I never remember to buy them otherwise)—cilantro and jalapeno are at the forefront for me, but maybe that’s just because I can’t resist using double or more the quantity of cilantro (2 tablespoons just looks so scant!). I’ve always been a sucker for tomatillo salsa, green chutney and Peruvian green sauce, and this fit right into that family.
After some marinating (a whole day is preferable) and a stint in the oven, you get tender, burnished, brightly flavored roasted chicken and a sauce so fantastic you’ll want to make sure you have something to soak it up. I highly recommend baking a batch of Smoked Paprika Roasted Potatoes along with the chicken and then drizzling them with the pan juices. Throw in something green (asparagus or green beans or salad) and you’ve got a lively, mostly hands-off dinner for just about any season. I can’t believe I’ve been missing out on it for so long.
1 teaspoon orange zest
¼ cup freshly squeezed orange juice, preferably blood orange
2 tablespoons olive oil
3 cloves garlic, chopped
2-4 tablespoons cilantro
1 jalapeño, seeded if desired, chopped
1 tablespoon grated fresh ginger root
1¼ teaspoons kosher salt
¾ teaspoon smoked paprika
1¾ to 2 pounds bone-in, skin-on chicken thighs, drumsticks, or whole legs
Sliced scallions, cilantro, and orange wedges for serving
- In a blender or food processor, combine the orange zest and juice, olive oil, garlic, cilantro, jalapeño, ginger, salt, and paprika. Blend until pureed. Combine the chicken and marinade in a large bowl; cover and refrigerate 1 to 24 hours.
- Preheat the oven to 475 degrees. Place the chicken and its marinade in a 9-by-12-inch baking dish and roast until skin is browned and meat juices are no longer pink, about 45 minutes. Serve drizzled with juices and sprinkled with scallions and cilantro, with orange wedges for squeezing over the meat.
Time: 1 hour, plus 1 to 24 hours of marinating
Leftover potential: Good.