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

Ingredients

• 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

Method

• 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!