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Bohemian Orange Chicken
Bohemian Orange Chicken
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Tangy sweet and sour orange sauce elevates crispy seared chicken thighs in Chef John's Bohemian recipe.
Ingredients:
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 0.5 cup diced onion
  • 1 pinch kosher salt
  • 1 tablespoon white sugar
  • 2 cloves garlic, minced
  • 1 medium orange, zested
  • 0.667 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups chicken broth
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper
  • 0.125 teaspoon freshly ground black pepper
  • 1 tablespoon caraway seeds
  • 1 splash water, or as needed
  • 1 teaspoon grated orange zest
Instructions:
  • Collect all your ingredients.
  • Season chicken thighs on both sides liberally with 2 teaspoons of kosher salt.
  • In a sizzling hot cast iron skillet, sear chicken in olive oil until skin is golden brown and easily comes off the skillet, about 4 to 5 minutes on each side. Remove chicken from skillet and set aside after turning off the heat. Save the flavorful fat from the skillet for later use.
  • Preheat the oven to 350 degrees F (175 degrees C) and return the skillet to the stove. Sauté onion with a pinch of kosher salt and sugar over medium-high heat until the onion is translucent and sugar caramelizes on the bottom, about 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds, taking care not to burn it.
  • Add orange zest and juice, lemon juice, and chicken broth to the pot. Turn up the heat and mix in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a vigorous boil. Let it simmer until the liquid reduces by half, about 2 to 3 minutes.
  • Transfer the chicken and any juices back to the skillet with the skin facing up. Baste the chicken with the liquid and sprinkle caraway seeds on top. Turn off the heat.
  • Bake the covered dish in the center of the preheated oven for 1 hour. Then, take it out, uncover, and baste the chicken.
  • Continue baking in the oven, uncovered, for an additional 20 minutes until the meat is no longer pink at the bone and the juices run clear. Add a splash of water if the liquid dries out. Use an instant-read thermometer to check for doneness – the temperature near the bone should read 165°F (74°C).
  • Take out of the oven and baste once more, then top it off with grated orange zest for a burst of citrus flavor.
  • Savor and indulge!

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