Author Notes
While walnuts inspired it, the caramelized oranges and lemons are the real stand outs. —Julie seyler
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Ingredients
- 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
-
Dash
of salt and pepper
- walnuts and cilantro
-
1/2 cup
walnuts
-
Splash
cilantro
Directions
- Walnuts, chicken, olive oil, oranges, lemons, cinnamon, cloves, cardamom, ginger, honey
-
Place the chicken pieces in a bowl and salt and pepper them.
-
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.
-
Pour the pureed marinade over the chicken pieces and refrigerate for 2 to 8 hours to let the flavors coagulate.
-
Preheat oven to 450 degrees.
-
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
-
Toast walnuts on top of the oven to release their nutty flavor
-
add the toasted walnuts and cilantro over the finished dish
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