When I was a kid, up to the age of around 16 or 18, I ate oranges like you wouldn't believe. In the months that the store had good ones (those big, juicy Sunkist oranges with the thick skin), I would probably eat three a day, every day. I figure that I ate so much that I should probably have some sort of super power by now, maybe the ability to fly or maybe create oranges out of thin air to hurl at the villains in my life. But I don't have any super powers, unless you call being good at TV trivia a super power.

Anyway, I never really ate blood oranges. But I love the sound of it: blood oranges. After the jump, a recipe for Blood Orange Chicken from the Cooking For 2 blog.

Blood Orange Chicken

3 blood oranges
5 chicken thighs
2 T olive oil
1 tsp. butter
1/4 onion, finely chopped
3/4 c chicken stock
1/2 tsp. tarragon
1/2 tsp. parsley
1 T honey
Salt and pepper


Peel a blood orange and section the fruit. Cut the sections in halves or thirds and set aside. Juice the remaining two blood oranges and set aside.

Season the chicken thighs with salt and pepper. Pour the olive oil into a skillet and turn the heat to medium. Cook the poultry for 5 minutes on each side. Remove to a plate and cover with aluminum foil. Drain the remaining oil from pan.

Melt the butter and stir in the onion. Cook for about two minutes, then add the blood orange juice, chicken stock, tarragon and parsley. Raise the heat and bring the sauce to a boil while scrapping up the brown bits left on the bottom of the pan. Return the chicken to the pan and allow the sauce to boil again.

Lower the heat to medium, cover and cook for 7 minutes. Turn the chicken over, cover and cook for another 7 minutes. Return the chicken back to the plate.

Add the honey to the sauce. Simmer on low for two minutes or until thickened. Serve the chicken with chopped orange pieces and sauce.