It’s no great secret I’ve been super into citrus lately. Lemons, clementines, mandarins – these beauties have been a bright spot in a stark white Winter. We’re turning the clocks ahead this weekend and the countdown to Spring has begun, but it’s still cold and this warm, fragrant chicken dish is beautiful and full of flavor.
I really like this dish because of all the aromatics. In addition to oranges, grapefruits, limes and pineapple, the recipe calls for ginger, jalapeño, scallions, cilantro, pomegranate molasses (which is a really nice ingredient to experiment with) and oh, did I mention the splash of rum? So dig that bottle of Bacardi out of the cabinet, give this chicken a whirl and mix yourself a refreshing Blood Orange Rum Sour while you wait for dinner.
Pro Tip: the leftovers make a delicious chicken salad sandwich.
Roasted Citrus Chicken
Adapted from Half Baked Harvest
1/4 cup olive oil
2 tablespoons pomegranate molasses
2 tablespoons dark rum
1 jalapeño pepper, seeded
1 inch fresh ginger, peeled and roughly chopped
3 cloves garlic, chopped
8 scallions, chopped
1/2 cup cilantro, chopped
1 tablespoon fresh thyme
1/2 teaspoon cinnamon
1 teaspoon salt & pepper
3-4 pounds chicken breast, thighs and/or legs (I used skin-on, bone-in for maximum flavor)
half a small pineapple, thinly sliced
half a blood orange, thinly sliced with the peel on
half a grapefruit, thinly sliced with the peel on
half an orange, thinly sliced with the peel on
1 lime, thinly sliced with the peel on
Preheat the oven to 475 degrees. Line a baking sheet with parchment paper.
Combine the olive oil, pomegranate molasses, dark rum, jalapeno pepper, ginger, garlic, scallions, cilantro, thyme, cinnamon, salt and pepper in a food processor and blend until smooth. Add in more olive oil if the sauce seems a little too thick or dry.
Lay the sliced citrus and pineapple on the prepared baking sheet. Place the chicken pieces over the citrus. Brush each chicken piece with the sauce, reserving some for the roasting process.
Roast for 25-30 minutes or until the chicken is cooked throughout. Brush chicken with the remaining sauce half way through roasting. Serve the chicken with a couscous salad.