Citrusy chicken with walnuts

By • May 5, 2014 1 Comments

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Author Notes: While walnuts inspired it, the caramelized oranges and lemons are the real stand outs. Julie seyler

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Serves 4

Walnuts, chicken, olive oil, oranges, lemons, cinnamon, cloves, cardamom, ginger, honey

  • 8 pieces Thighs and legs of chicken (separate)
  • 3 tablespoons olive ol
  • 1 orange sliced
  • 1 orange juiced
  • 1 lemon sliced
  • 1 lemon juiced
  • 1 teaspoon or less of honey
  • 20 cardamom pods crushed
  • 1 teaspoon cloves
  • 3 cinnamon sticks
  • 3 cloves garlic
  • 1 1" piece of ginger
  • 1 cup walnuts crushed
  • dashes of salt and pepper
  1. Place the chicken pieces in a bowl and salt and pepper them.
  2. In a separate bowl mix together the oil, orange juice, lemon juice, honey, crushed cardamom, cloves, garlic, ginger, 1/2 cup of crushed walnuts and pulse in a food processor until thickish.
  3. Pour the pureed marinade over the chicken pieces and refrigerate for 2 to 8 hours to let the flavors coagulate.
  4. Preheat oven to 450 degrees.
  5. Place the marinated chicken in a roasting pan and top with the sliced oranges and lemons and bake at 425 for an hour and a half turning frequently so that chicken stays moist.

walnuts and cilantro

  • 1/2 cup walnuts
  • splashes cilantro
  1. Toast walnuts on top of the oven to release their nutty flavor
  2. add the toasted walnuts and cilantro over the finished dish

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