Just when I thought the Blood Orange season was over in California, Adam and I were wandering through our local Farmer’s Market last week and guess what I found? A table piled high with glorious, juicy blood oranges! I’m pretty sure I trampled over some very sweet – very innocent people as I ran over to the table to get my hands on these little beauties. I apologize to you, who ever you were! I don’t know what it is about blood oranges, but I’m obsessed. It’s like Figs and Meyer Lemons. When they only come once a year, I want them that much more.
I loaded up on a large bag of these little gems and immediately started thinking of how to use them and what dish would be the most satisfying. Unfortunately, due to a busy week, I wasn’t able to make anything until this weekend. So when Saturday rolled around, we woke up early to get the chicken marinating in this fantastic blood orange sauce and immediately headed out to the Big Basin Vineyards for a tasting event with some friends. If you haven’t had Big Basin wines, they are pretty fantastic. Yesterday we had the opportunity to tour their vineyards out near the Big Basin Redwood State Park, which is only open to the public for special events. However, that’s a blog post for another day. I could ramble on all day about our fantastic time, let’s get back to our meal.
After a whirlwind of stellar wines, winding mountain roads and even more amazing views, we arrived home and got right to work. This recipes will not disappoint and it’s incredibly beautiful when served at a nice party or dinner with your friends and family. We served ours with rice, for a quick and easy meal, but you can do roasted carrots, potatoes, grits or even Quinoa, for a healthier option. This would also go great with a wonderful root vegetable salad. Enjoy!