Lisa Atwood, Rebecca Courchesne, Rick Field

Chicken Thighs with Blood Orange Glaze

Name: Chicken Thighs with Blood Orange Glaze
Ingredients: 1 tsp ground cumin; 1½ tsp salt; ½ tsp freshly ground pepper; 8 skin-on, bone-in chicken thighs (about 3 lb/1.5 kg total weight); 8 skin-on, bone-in chicken thighs (about 3 lb/1.5 kg total weight); 2 Tbsp olive oil; 1 Tbsp unsalted butter; 1 shallot, minced; 1 cup (10 oz/315 g) Blood Orange Marmalade; ¼ cup (2 fl oz/60 ml) cider vinegar; 1 Tbsp Dijon mustard (purchased); 1 tsp freshly ground pepper; 1 tsp cornstarch (cornflour) mixed with 1 Tbsp cold water; 1 tsp cornstarch (cornflour) mixed with 1 Tbsp cold water

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Chicken thighs are perfect for roasting, resulting in moist and flavorful meat. Adding the marmalade glaze at the end of roasting keeps the skin crisp and savory, and also turns it a shiny gold-orange. Any type of orange marmalade can be used here.

Ingredients

1 tsp ground cumin
1½ tsp salt
½ tsp

Main course
Sauce
Gluten-free

Method

Preheat the oven to 425°F (220°C). Lightly oil a roasting pan large enough to accommodate the thighs in a single layer without crowding.

In a small bowl, stir together the cumin, salt, and pepper. Brush the chicken thighs on all sides with the olive oil, and then season on all