Thursday, August 20, 2009

POLLO ALL'ARANCIA E ALLA MENTA


I invented this tonight and am pleased with the way it turned out:

4 chicken thighs, bone in and skin on
3 oranges, sliced
olive oil
dried origano
coarse seasalt and freshly ground black pepper
fresh mint leaves

You need a baking tray like this, which has higher sides than usual but is not quite a roasting dish!



OK, line it with baking parchment and brush this lightly all over with some olive oil. Plonk the chicken thighs on the tray for a moment and turn them, so that they get coated in a little of the oil. Take them off the tray and put most of the orange slices on. Now put the chicken thighs back on so that each one is on top of one or two orange slices, skinside up. Season the thighs with coarse seasalt and black pepper and sprinkle over a little dried origano. Scatter a few mint leaves over the chicken. Cook in an oven preheated to 190 C for 35 - 40 mins. Put the chicken thighs on a serving plate and decorate with cooked and fresh orange slices and some more mint leaves.

Buon appetito.

7 comments:

Ellee Seymour said...

I have some lovely mint growing in my garden, so I must give this succulent dish a try. Fresh herbs always make a dish that bit more special.

Lucia said...

Looks delicious.

James Higham said...

Oh yes indeed, that top pic. When are you publsihing your book?

CherryPie said...

Mmm! tasty :-)

Nunyaa said...

If I make this, will you come for dinner Welshcakes? Be sure to bring Ms Simi. Looks super delicious and instructions seem easy enough to follow. :)

Winchester whisperer said...

And a glass of Pimms with it?

Welshcakes Limoncello said...

Sorry about the late replies, everyone:
Hi, Ellee. I agree. I'm growing mint on my balcony. Thanks, Lucia. Hi, James. If only I knew how! Thanks, Cherie. Hi, Nunyaa. Simi and I would be delighted. WW, that's a brilliant idea!

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