Saturday, September 28, 2013

Blood Orange, Tarragon and Almond Chicken

As I mentioned in the In My Kitchen post blood oranges are my best friend this time of year.
From the sweet syrup cakes to moist roast chicken I am detecting a strong bond between the blood orange and the almond.
My day tomorrow is all mapped out after I get my hands on some more of these babies, making more cordial, a curd and fine tuning the sauce pictured below.
I may head into some experimental ground by trying to preserve them or making a salt.
Oh and an ice cream how could I forget ice cream............
Clearly this is becoming an obsession, so if ever you can't find me start looking at any fruit shop.
Blood Orange, Tarragon and Almond Roast Chicken
  • 100g soft butter
  • 50g blanched almonds
  • Zest and juice of 2 blood oranges
  • 2-3 sprigs of tarragon
  • 2 chicken maryland
  • Salt and black pepper
  • Put almonds into a plastic bag and bash with a rolling pin to roughly crush
  • Add butter to mixing bowl
  • Add almonds, zest and juice of blood oranges and roughly torn tarragon
  • Mix with a fork to combine
  • Put mixture on plastic wrap and roll into a log
  • Refrigerate for about 20 minutes (could be made ahead)
  • Slip a finger under the skin of the chicken and fill each piece with half of the butter
  • Massage it evenly over the thigh and into the leg
  • Place on a lightly oiled baking tray and season with salt and pepper
  • Bake at 180°C/160°C fan for 30 mins
  • Let rest for 10 minutes
  • I served with blanched broccoli and kale sautéed in butter and more almonds

It's a ready!


  1. G'day! What an interesting combination and love your photo today, true!
    Is only Brekkie here Jason, but wish I could come through the screen and try your chicken right now too!
    Cheers! Joanne

  2. Hi Joanne, thanks it really is hard to beat roast chook. I like your idea of brekkie as some cold leftovers on hot buttered toast would be delicious, left overs? ha who an I kidding :)