You might be excused for missing these small, knobbly oranges. They only show up for a short period each year. We keep them in a bucket/barrel in a corner of the already hectic produce section. And they tend to go fast.
That’s because these bitter bombshells of the citrus world add drama and vibrancy to sweet and savoury dishes.
Since we’ve already featured how they make incredible marmalade, we thought we’d feature a savoury option.
A Culinary Tradition Steeped in History
Originally introduced to Europe around the 10th century by Arab traders, they found a perfect home in Al-Andalus, modern-day Spain.
By the 12th century, Seville’s streets were lined with orange trees, their blossoms perfuming spring air and fruit ripening into winter’s tiny suns.
Today, over 14,000 orange trees still grace the city, making it one of the most fragrant places on earth.
It wasn’t all smooth sailing for Seville oranges, though. It’s said that the British love for marmalade began in the 17th century when a shipment of bitter oranges reached Dundee, Scotland.
Too tart for eating, locals preserved them with sugar, accidentally creating the marmalade we know today.
Why use Seville Oranges in Savoury Dishes?
They’re bold, tangy, and aromatic enough to wake up your winter season cooking. Their high acidity and fragrant oils make them perfect for:
- Balancing rich meats: Think roasted duck or slow-cooked pork.
- Deepening sauces: Their tang adds complexity without overwhelming.
A Recipe to Savour: Seville Orange and Herb-Roasted Chicken Thighs
In this love letter to Mediterranean cooking, Seville oranges team up with earthy rosemary, thyme, and garlic for a meal that’s as comforting as bold:
Ingredients:
- 4 chicken thighs (bone-in, skin-on)
- Juice of 2 Seville oranges (about ½ cup)
- Zest of 1 Seville orange
- 6 whole garlic cloves (more if you love sweet roasted garlic)
- 2 tbsp olive oil
- 1 tbsp honey (optional, but I wouldn’t skip it unless you like bitter better)
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
- Marinate
Mix the orange juice, zest, garlic, olive oil, honey, rosemary, thyme, salt, and pepper.
Coat the chicken thighs in this fragrant marinade and let them soak up the goodness for at least an hour (or overnight if you’re a planner). - Roast
Preheat your oven to 400°F.
Place the thighs skin-side up in a baking dish, letting them shine without drowning in excess marinade.
Roast for 35-45 minutes until they’re golden, crispy, and making your kitchen smell incredible.
For that extra-crispy finish, pop them under the broiler for 2-3 minutes. - Serve
Garnish with fresh parsley or orange slices for flair.
Pair with roasted veggies or a side of fluffy couscous to soak up all the citrusy goodness.
A Global Tradition, Your Kitchen
Seville oranges are culinary passports. They’re the backbone of marmalade, the star of Duck à l’Orange, and a supporting player in Moroccan tagines, where they mingle marvellously with preserved lemons and olives.
So, connect to a tradition that spans continents and centuries. Next time you spot these bitter beauties, grab a few. They’re seasonal, fleeting, and utterly unforgettable. Plus, your kitchen will smell swell.