Spice Crusted Chicken with Blood Orange Maple Glaze

In this spice crusted chicken recipe, I use an combo of toasted cumin and coriander. Then drizzle it with a blood orange, maple and rosemary glaze.

It’s Monday so I’m thinking I should start the week by bringing some major flavors to the table.

Spice Crusted Chicken + Blood Orange and Maple Glaze ll www.SimplyScratch.com

Flavor is good, right? I mean especially for Mondays. Mondays were never my favorite… but now things are looking up and are majorly delicious.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com Blood Oranges

Remember when I toasted my own spices? Well it was to coat and crust chicken breasts. Something about those two spices along with a glaze of blood orange, maple syrup and rosemary turns ordinary chicken into an extraordinary recipe.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com ingredients

A lot of people ask me how I come up with my recipes. Well sometimes it takes a year. Like this recipe, I’ve been thinking about this babe for a little over a year now. I made something similar this time last year, but the flavor was lacking and I used pork chops… which I really didn’t care for too much to be honest. Then I tried it with chicken, chicken just seemed more natural of a fit but the spices were still a bit off. So now since it’s blood orange season yet again, I went all out in round three by toasting and freshly grinding my own spices and upping them so they could really stand out… which did the trick and now I can finally share it with you on this here bloggy-blog.

So that we’re clear, that’s three attempts, three sets of photos and finally a spice-filled, sweet and savory chicken recipe that will rock your socks. 

Lessssroll.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com mix spices

Start by combining 1 tablespoon each of ground coriander and cumin along with a teaspoon of kosher salt.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com season both sides of the chicken

Grab four chicken breasts and coat in the spice mixture

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com halve

Slice some blood oranges in half. Just look at that color?! I could just stare at them forever.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com juice

Juice them…

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com strain the juice

Strain the pulp…

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com three quarters cup of juice

Until you have 3/4 of a cup. That’s about 4 oranges.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com sliced shallots

Slice up a couple shallots…

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com chopped rosemary

And mince up about two teaspoons of fresh rosemary.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com olive oil and butter

Melt two tablespoons of butter in with two tablespoons of light olive oil over medium to medium-high heat.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com sear

Lay the chicken breasts into the hot pan and cook for 4-5 minutes or until a crust forms and they can flip easily. If they are sticking, they need more time… so only flip when the pan has released them.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com flip

Turn and pop into a preheated 400 degree oven for 20 minutes.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com baked

The chicken should come out a little darker, and oh-so-fragrant!

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com remove to a plate

Remove them to a clean plate and tent with foil to keep warm.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com shallots

Into the pan with the juices add the sliced shallots.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com softened

Cook until soft and translucent.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com juice, broth and syrup collage

Pour in the 3/4 cup of blood orange juice, 1/2 cup of chicken and a 1/2 cup of maple syrup.

Maple and Blood Orange Spiced Chicken l www.SimplyScratch.com Rosemary, pepper and reduce Collage

Throw in the two teaspoons of chopped rosemary, stir and reduce until a thick glaze remains… about 8-10 minutes.

Spice Crusted Chicken + Blood Orange and Maple Glaze l www.SimplyScratch.com back in pan

Throw the chicken back into the pan and spoon the glaze over the top.

Spice Crusted Chicken + Blood Orange and Maple Glaze l www.SimplyScratch.com

That’s it! So much flavor and so seemingly simple.

Spice Crusted Chicken + Blood Orange and Maple Glaze ll www.SimplyScratch.com

The chicken light, bright and exceptionally moist and uh, duh… flavorful. This spice crusted chicken works with pretty much anything from salad to whipped cauliflower mash to roasted broccoli or all the above. It’s a chicken recipe that my whole family loved and was a year in the making. Totally worth the three efforts I put into it. For sure.

 

Enjoy! And if you give this Spice Crusted Chicken Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Spice Crusted Chicken + Blood Orange and Maple Glaze - www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Print

Spice Crusted Chicken + Blood Orange Maple Glaze

Chicken is crusted in an amazing combo of toasted cumin and coriander then glazed with a delicious combo of blood orange, maple and rosemary.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 45 minutes to 1 hour

Ingredients:

4 boneless skinless chicken breasts

1 tablespoon toasted and freshly ground cumin

1 tablespoon toasted and freshly ground coriander

1 teaspoon kosher salt

2 tablespoons butter

2 tablespoons light olive oil

2 medium shallots, sliced

3/4 cup blood orange juice, strained (about 4 blood oranges)

1/2 cup low-sodium chicken broth

1/2 cup maple syrup

2 teaspoons chopped fresh rosemary

1/4 teaspoon freshly ground black pepper

Directions:

Preheat your oven to 400 degrees.

In a small bowl; combine the cumin, coriander and kosher salt. Season both sides of four chicken breasts using all of the spices in the bowl.

Add the two tablespoons of butter and olive oil to a large 12-inch oven-safe skillet and heat over medium-medium/high heat.

Once hot add the chicken in {top side down} and cook for 4-5 minutes or until a nice crust forms and it is easy to turn the chicken. If the chicken sticks, it needs more time.

Once the crust has formed, flip and slide the whole pan into your preheated oven. Bake the chicken for 20 minutes. Once the chicken is fully cooked, use tongs to transfer the chicken to a clean plate and tent with tin foil to keep warm

Heat the skillet over medium-high heat and add in the sliced shallots. Cook, stirring occasionally until they're soft and translucent. Next, pour in the blood orange juice, chicken broth and maple syrup. Add in the rosemary and black pepper and simmer until reduce by half to 75 % and a thick glaze remains... about 8-10 minutes.

Taste and season with kosher salt to taste {if needed} and add the chicken back it to warm up a tad more, then spoon the glaze over top of the chicken and serve.

[this post contains affiliate links.]

    Pin It

21 Responses to “Spice Crusted Chicken with Blood Orange Maple Glaze”

  1. #
    1
    Taylor @ Food Faith Fitness — January 27, 2014 at 7:06 am

    Love using toasted spices on chicken! I always use them on veggies, but this is brilliant and I am just imagining how my house would smell while this is cookin! I haven’t actually tried a blood orange but it is on my “to do”list…maybe in the form of this chicken!

    • simplyscratch replied: — January 27th, 2014 @ 9:35 am

      You should totally do it ASAP Taylor 🙂

  2. #
    2
    Kathryn — January 27, 2014 at 8:19 am

    Woah, such great flavours in this. I love that sweet + spicy combo you have going on here, definitely a good Monday wake up!

  3. #
    3
    Rachel @ Baked by Rachel — January 27, 2014 at 8:31 am

    I totally need to try this! I just need to hunt down some blood oranges first 🙂

  4. #
    4
    Liz @ The Lemon Bowl — January 27, 2014 at 8:54 am

    This is seriously dreamy!!! I need to find some blood oranges stat!

  5. #
    5
    Jennie @themessybakerblog — January 27, 2014 at 10:36 am

    Laurie, this chicken looks absolutely delicious. I’m loving the toasted spices and orange maple glaze. Yum!

    • simplyscratch replied: — January 27th, 2014 @ 12:27 pm

      Thank you Jennie! I’m like a spice toasting machine lately!

  6. #
    6
    Meagan @ A Zesty Bite — January 27, 2014 at 12:18 pm

    We are definitely huge chicken fans in our household. Loving this one.

  7. #
    7
    Lauren @ Climbing Grier Mountain — January 27, 2014 at 2:53 pm

    I am all over this chicken, laurie! What a great way to spice up the week!

  8. #
    8
    Happy Valley Chow — January 27, 2014 at 7:30 pm

    Goodness gracious that sounds delicious! Love the sound of that glaze with the spices. Yummy 🙂

    Happy Blogging!
    Happy Valley Chow

  9. #
    9
    Patricia @ ButterYum — January 27, 2014 at 8:48 pm

    Oh Laurie – this looks absolutely scrumptious! Beautiful photos, as usual. Hope you have a great week.

    Patricia @ ButterYum

  10. #
    10
    Laura (Blogging Over Thyme) — January 27, 2014 at 10:31 pm

    This is gorgeous, Laurie! Love all the flavors you have going on in this–especially the blood orange. Reminds me that I need to pick some up at the store before they disappear soon 🙂

  11. #
    11
    Stephanie @ Eat. Drink. Love. — January 27, 2014 at 10:40 pm

    This chicken looks so incredibly flavorful!

  12. #
    12
    Ashley — February 5, 2014 at 10:40 am

    I made this a few nights ago and it was delicious! I did not have toasted spices so I just used regular dried cumin and coriander and that worked well. It was sweeter than I was expecting – I wish I had tasted more of the blood orange juice so maybe next time I will add more of that. I felt that the maple syrup took over flavorwise, but I could still taste the rosemary, cumin and coriander. Thanks for another great recipe – this will definitely go into my rotation!

  13. #
    13
    Athryn — February 5, 2014 at 9:21 pm

    I really enjoyed this! Since I was running late, and only cooking for two, instead of roasting in the oven, I pounded the breasts flat to decrease the overall cooking time and did it all in the pan. It turned out great!

  14. #
    14
    Melissa — March 5, 2014 at 11:40 am

    I’m on a low sugar eating plan. Could I sub out the maple syrup with something? Thanks!

  15. #
    15
    Carrie — February 9, 2015 at 10:52 am

    This looks like something I could eat every single day for dinner!

  16. #
    16
    Anne — February 23, 2015 at 10:20 am

    Looks absolutely delicious. I just happened to randomly find and read your post on testing spicesc right before feeling like reading this one. Can’t wait to this recipe. I have one question though. When you pop the chicken in the oven, is it in the same pan that you started cooking it ? I don’t have pans that stand the oven… So if your recipe calls for this, I’ll need to adjust on that detail.

    • Laurie McNamara replied: — February 25th, 2015 @ 9:53 am

      Hi Anne! I did… but you could always transfer the chicken breasts to a sheet pan for baking. Enjoy!

  17. #
    17
    Karen — June 13, 2015 at 11:00 pm

    Just made this recipe for dinner tonight… AWESOME!!! For the glaze I used fresh rosemary and blood oranges from my own garden. Had extra glaze which I drizzled over the roasted sweet potatoes …. just delicioso! Thanks!

Trackbacks/Pingbacks

  1. Pingback: The FULL MEAL: Starting with One Ingredient | thefullmeal

Leave a Comment