Roasted Chickens with Blood Orange and Cream

Ingredients

• 2 roasted chickens (about 450 g each)
• Salt
• Pepper (freshly ground)
• 0.5 tsp Curry Powder
• 1 tsp hot paprika powder
• 1 tsp grated orange zest
• 1 tsp lemon juice
• 4 tbsp olive oil
• 400 g sour cream (at least 10% fat)
• 250 ml poultry stock (glass)
• 3 blood oranges
• 50 g butter
• herbs for garnish

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating.

2. 2.

   Wash and pat dry the chickens inside and out. Mix salt, pepper, curry powder, paprika powder, grated orange zest, lemon juice, and olive oil; rub this mixture onto the chickens and place them in a heat‑proof dish. Whisk the sour cream with the poultry stock and pour some over the chickens. Bake in the preheated oven for 50–60 minutes, basting occasionally with the remaining sauce.

3. 3.

   Meanwhile, peel the oranges around the edges with a sharp knife and cut the segments out between the membranes.

4. 4.

   Five minutes before the end of cooking, scatter butter chunks over the chickens and finish baking. Remove the chickens, place the orange segments in the sauce, warm briefly, and season the sauce with salt and pepper.

5. 5.

   To serve, break apart the chickens and arrange them on a hot plate or individual plates with the sauce, garnished with fresh herbs.