Roasted Chicken Legs W/Smoked Paprika, Blood Orange & Ginger

Amarante

Thu, Aug 13 2020, 11:11 am

This was easy and quite good. I didn't find it to be particularly spicy but if you have an exceptionally timid palate, don't use the seeds and the portion of the jalapeño interior that is white because these contain all of the heat. Smoked paprika is a wonderful spice to have and use and adds flavor that is quite different than either sweet or hot paprika. The red stuff in the supermarket adds nothing but color as it is generally completely tasteless. Smile

I did marinate overnight because it makes the chicken more flavorful and why not?

I served this with Bulgur “Pilaf” With Swiss Chard and Dried Apricots and posted the recipe separately in the Side threads

Roasted Chicken Legs With Smoked Paprika, Blood Orange and Ginger

Excerpt From: Melissa Clark - Cook This Now

Serves 4

¼ cup freshly squeezed orange juice, preferably blood orange
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
2 tablespoons cilantro leaves, plus additional for garnish
1 small jalapeño, seeded if desired, and chopped
1 tablespoon grated fresh ginger root
1 ¼ teaspoons kosher salt
1 teaspoon freshly grated orange zest
¾ teaspoon smoked hot paprika
2 ½ pounds bone-in, skin-on chicken thighs and drumsticks, rinsed and patted dry
Sliced scallions, for serving
Orange wedges, for serving

1. In a blender, combine the orange juice, oil, garlic, cilantro, jalapeño, ginger, salt, orange zest, and paprika and blend until the garlic and jalapeño are pureed.

2. Combine the chicken and marinade in a large bowl. Cover with plastic wrap and transfer to the refrigerator to marinate for at least 1 hour (or overnight if you can plan that far ahead)
.
3. When you are ready to cook the chicken, preheat the oven to 475°F. Line a large baking sheet with aluminum foil and top with the chicken. Roast, turning once, until the chicken skin is golden and the meat juices are no longer pink, about 40 minutes. Serve, sprinkled with scallions and cilantro, with orange wedges for squeezing over the meat.

What Else?

• Regular paprika works, too, but the flavor won’t have that smoky edge.