This recipe uses a slow-cooker to bring together the flavors of Sicilian blood oranges and garlic.
- 1 Tbs fresh oregano
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 chicken breasts, boneless and skinless
- 3 Tbs olive oil
- 3 Tbs dry, white wine
- 1/4 cup blood orange juice
- 2 garlic cloves, minced
- 1 tsp fresh parsley, minced
- Mix together the oregano, salt, pepper, and 1 Tbs olive oil.
- Rub the oregano mixture into the chicken (you can do this the evening before cooking).
- Pour the 2 Tbs of olive oil into the crock-pot.
- Place the chicken on top of the olive oil and add remaining ingredients over the chicken.
- Cover and cook on low for 6 hours.
Note: Blood oranges are sweet and juicy. Sicilian blood oranges are now grown in California and Texas making them more readily available to the US consumer. Use blood oranges as you would regular oranges. The red color and less acidic juice makes a great addition to many dishes, such as cocktails, salads, chicken dishes, desserts, etc. To make really beautiful fruit salads include both blood orange and mandarin orange slices. To judge freshness choose the heaviest for its size. The red coloring on the skin does not guarantee red color inside.