Blood oranges are available in the shops at the moment, and at the time of writing Covid-19 has not caused us to panic buy them. They are delicious eaten on their own as one of our five-a-day or baked in a tart or cake, but why not try using them in savoury recipes too?
In this all-in-one-tin dish, the chicken acquires a delicious crisp, caramelised skin and its juices combine with all the other ingredients to make a wonderfully flavourful supper.
I got the idea from a Sainsbury’s recipe by Sarah Randell, but there were quite a few stages to it and in adapting it for the Aga, I realised the process could be made much simpler.
Chicken, fennel and blood orange traybake
- 4 bone in, skin on chicken thighs
- 1 red onion
- 1 fennel bulb
- 2 blood oranges
- 350g Charlotte potatoes (or any waxy type)
- 2 tbsps olive oil
- 6 unpeeled garlic cloves
- 6 small rosemary sprigs
- 1 cinnamon stick, broken in half
- 2 tbsps clear honey
- 100ml Madeira or Marsala
- 35g pistachios
- Quarter the potatoes lengthways
- Peel the onion, halve it and then cut each half into four wedges
- Trim the fennel and slice into thin wedges
- Place the potatoes, onion, fennel, cinnamon, garlic and rosemary in the small Aga roasting tin, season and toss everything in the olive oil
- Season the chicken thighs and tuck them in among everything else in the roasting tin
- Mix the juice of one of the oranges with the honey and stir in the Madeira/Marsala
- Pour about half of this over everything and slide the tin onto the second set of runners in the roasting oven for 15 minutes
- After this time pour over the remaining juice/honey/Madeira mixture and return the tin to the roasting oven for about 25 minutes, but check it after 15
- Quarter the other orange and then chop each quarter in half and add these to the roasting tin for the final 10 minutes or so of cooking
- If you want to slow things down you can place the tin in the simmering oven once the chicken has a good colour, after about 30 minutes, and leave it there until you’re ready to eat
- Meanwhile put the pistachios on the small Aga baking tray and bake in the baking oven for 4-5 minutes until nicely toasted. Leave to cool and then chop roughly. Sprinkle over the finished dish
I served this straight from the tin since it was just the two of us, but you could of course transfer everything to a nice serving dish or platter. Don’t waste any of the delicious juices in the tin and spoon some over each serving. Serve with a green vegetable or salad.
Is there a way to search for AGA RECIPES
Not as such, because all the recipes on the blog are written with the Aga in mind.
We know the AGA cooking machine will rise to the occasion and bake up some healthy eggplant parmigiana just a matter of time for an innovative cook to step forward with a recipe.
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