Bohemian Orange Chicken

Bohemian Orange Chicken

This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  2. Step 2

    Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
  3. Step 3

    Preheat the oven to 350 degrees F (175 degrees C).
  4. Step 4

    Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  5. Step 5

    Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
  6. Step 6

    Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
  7. Step 7

    Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  8. Step 8

    Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  9. Step 9

    Remove from the oven and baste again. Garnish with grated orange zest and serve.