Bohemian Orange Chicken
Description
A caraway-scented sweet and sour sauce coats crispy, pan-seared chicken thighs in Chef John's recipe for Bohemian orange chicken.
Ingredients
•
8 (5 ounce) bone-in, skin-on chicken thighs
•
2 teaspoons kosher salt
•
1 tablespoon olive oil
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1/2 cup diced onion
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1 pinch kosher salt
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1 tablespoon white sugar
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2 cloves garlic, minced
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1 medium orange, zested
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2/3 cup freshly squeezed orange juice
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2 tablespoons freshly squeezed lemon juice
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2 cups chicken broth
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1 pinch ground cinnamon
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1 pinch cayenne pepper
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1/8 teaspoon freshly ground black pepper
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1 tablespoon caraway seeds
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1 splash water, or as needed
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1 teaspoon grated orange zest
Directions
1
Gather all ingredients.
2
Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
3
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.
4
Preheat the oven to 350 degrees F (175 degrees C). 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
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
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
Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
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
Remove from the oven and baste again. Garnish with grated orange zest.
10
Serve and enjoy!