Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Blood Orange Margarita Chicken Topped With Fried Shallots

on March 4, 2014

So for this recipe I asked my butcher to remove the bones but leave the skin on to insure the chicken while roasting would stay moist and juicy. I started with a large seal proof plastic bag, put 4 large chicken breasts in. You could of course use dark meat if you prefer. I then added 5 freshly squeezed limes, 1 cup of silver Tequila, 1 cup of blood orange juice, 5 cloves of peeled and smashed garlic, 1/2 a cup of olive oil, and 1 tablespoon of kosher salt, and 1 teaspoon of black pepper, Removed the air from the plastic bag and sealed it good. Moved the chicken around in the bag so all the chicken got some love from the marinate. I placed the bag in the frig for around one hour or so while I prepare my roasted potatoes. For my potatoes I did something a little different. I had rendered down some chicken fat earlier in the week and refrigerated it just like I save some of my bacon drippings that I occasionally use. Instead of tossing my cut of red skinned potatoes in olive oil, I tossed them in 2 tablespoons of melted chicken drippings to give the potatoes the flavor as if they were cooked underneath a chicken. I added some salt and pepper with the chicken drippings to the potatoes on a sheet pan and roasted them off at 425 degrees for around 20 minutes or so or until the skins were nice and crispy but the potatoes were tender on the inside. So then I removed the chicken from the bag and place the 4 pieces of chicken on a sheet tray and roasted them in the oven at 350 degrees for 35 minutes or until the internal temperature was 165. Then I covered them with foil and let the chicken rest while I prepared the crispy shallots. At this point I sliced up 4 shallots into thin rings dredged them in some seasoned flour and fried them off in a little grape seed oil in a saute pan until they were crispy, sprinkled a little kosher salt on them as soon as they came out of the oil, and let them rest on some paper towel. I also served on the side some fresh lemon pepper asparagus. This dish was so delicious, I know I’ll be making this again and again.ImageImageImageImageImageImage


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