Spice Crusted Chicken + Blood Orange Maple Glaze
Spice Crusted Chicken + Blood Orange Maple Glaze is a main course that serves 4. For $2.72 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 392 calories, 26g of protein, and 16g of fat per serving. This recipe from Simply Scratch has 1261 fans. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. Head to the store and pick up ground pepper, low sodium chicken broth, maple syrup, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes include Blood Orange Cranberry Baked Doughnuts with Bacon Maple Glaze, Blood Orange Ricotta Cookies with Blood Orange Glaze, and The Papal Maple – Cognac, Blood Orange Juice and Maple Syrup.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
3/4 cup Blood Orange Juice, strained
2 tablespoons Butter
1 tablespoon toasted and freshly ground Coriander
1 tablespoon toasted and freshly ground Cumin
2 teaspoons chopped Fresh Rosemary
1/4 teaspoon Coarse Ground Black Pepper
1 teaspoon Kosher Salt
2 tablespoons Light Olive Oil
1/2 cup Low-Sodium Chicken Broth
1/2 cup Maple Syrup
2 medium Shallots, sliced
4 Boneless Skinless Chicken Breasts
Equipment:
bowl
oven
frying pan
tongs
aluminum foil
Cooking instruction summary:
Preheat your oven to 400 degrees.In a small bowl; combine the cumin, coriander and kosher salt. Season both sides of four chicken breasts using all of the spices in the bowl.Add the two tablespoons of butter and olive oil to a large 12-inch oven-safe skillet and heat over medium-medium/high heat. Once hot add the chicken in {top side down} and cook for 4-5 minutes or until a nice crust forms and it is easy to turn the chicken. If the chicken sticks, it needs more time.Once the crust has formed, flip and slide the whole pan into your preheated oven. Bake the chicken for 20 minutes. Once the chicken is fully cooked, use tongs to transfer the chicken to a clean plate and tent with tin foil to keep warmHeat the skillet over medium-high heat and add in the sliced shallots. Cook, stirring occasionally until they're soft and translucent. Next, pour in the blood orange juice, chicken broth and maple syrup. Add in the rosemary and black pepper and simmer until reduce by half to 75 % and a thick glaze remains... about 8-10 minutes. Taste and season with kosher salt to taste {if needed} and add the chicken back it to warm up a tad more, then spoon the glaze over top of the chicken and serve.
Step by step:
1. Preheat your oven to 400 degrees.In a small bowl; combine the cumin, coriander and kosher salt. Season both sides of four chicken breasts using all of the spices in the bowl.
2. Add the two tablespoons of butter and olive oil to a large 12-inch oven-safe skillet and heat over medium-medium/high heat. Once hot add the chicken in {top side down} and cook for 4-5 minutes or until a nice crust forms and it is easy to turn the chicken. If the chicken sticks, it needs more time.Once the crust has formed, flip and slide the whole pan into your preheated oven.
3. Bake the chicken for 20 minutes. Once the chicken is fully cooked, use tongs to transfer the chicken to a clean plate and tent with tin foil to keep warm
4. Heat the skillet over medium-high heat and add in the sliced shallots. Cook, stirring occasionally until they're soft and translucent. Next, pour in the blood orange juice, chicken broth and maple syrup.
5. Add in the rosemary and black pepper and simmer until reduce by half to 75 % and a thick glaze remains... about 8-10 minutes. Taste and season with kosher salt to taste {if needed} and add the chicken back it to warm up a tad more, then spoon the glaze over top of the chicken and serve.
Nutrition Information:
covered percent of daily need
