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
Ingredients
- 8(5 ounce) bone-in, skin-on chicken thighs
- 2teaspoons kosher salt
- 1tablespoon olive oil
- ½cup diced onion
- 1pinch kosher salt
- 1tablespoon white sugar
- 2cloves garlic, minced
- 1medium orange, zested
- ⅔cup freshly squeezed orange juice
- 2tablespoons freshly squeezed lemon juice
- 2cups chicken broth
- 1pinch ground cinnamon
- 1pinch cayenne pepper
- ⅛teaspoon freshly ground black pepper
- 1tablespoon caraway seeds
- 1splash water, or as needed
- 1teaspoon grated orange zest
Instructions
Step 1
Generously season chicken thighs on both sides with 2 teaspoons kosher salt.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.Step 3
Preheat the oven to 350 degrees F (175 degrees C).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.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.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.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.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).Step 9
Remove from the oven and baste again. Garnish with grated orange zest and serve.