Prosciutto Wrapped Blood Orange And Fig Chicken With Pistachios
From catechstrophy 13 years agoIngredients
- 4 free range or organic chicken thighs shopping list
- 1 blood orange, juice and zest shopping list
- 1/2 cup white wine shopping list
- 4 cloves shopping list
- 1 cinammon stick shopping list
- 1 tbsp honey shopping list
- generous knob of butter shopping list
- 2-3 fresh figs, sliced shopping list
- 1/2 cup pistachios shelled and lightly chopped shopping list
- 8 slices prosciutto shopping list
- 1 red onion, sliced shopping list
- olive oil shopping list
- salt and freshly ground black pepper shopping list
How to make it
- preheat the oven to 180ÂșC
- heat the orange juice, zest, white wine, honey and butter in a small saucepan with the cinammon and cloves
- bring to a gentle simmer and reduce to half to create a light syrup
- wash and pat dry the chicken thighs
- open out the thighs and tenderize to even out the flesh
- season with salt and fresh ground black pepper
- lay each thigh on two overlapped slices of prosciutto
- layer the sliced figs over the chicken
- sprinkle chopped pistachios over the figs
- pour 2/3 of the orange and wine syrup over the thighs
- roll up the thighs and pin with a cocktail stick
- heat a cast iron roasting dish on the stove with the olive oil
- add the sliced red onion and place the rolled thighs on top
- pour the rest of the syrup over the thighs and roast in the oven for 25-30 mins
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