Recipe Details
Ingredients
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8(5 ounce)bone-in, skin-on chicken thighs
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2teaspoonskosher salt
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1tablespoonolive oil
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½cupdiced onion
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1pinchkosher salt
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1tablespoonwhite sugar
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2clovesgarlic, minced
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1mediumorange, zested
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⅔cupfreshly squeezed orange juice
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2tablespoonsfreshly squeezed lemon juice
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2cupschicken broth
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1pinchground cinnamon
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1pinchcayenne pepper
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⅛teaspoonfreshly ground black pepper
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1tablespooncaraway seeds
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1splashwater, or as needed (Optional)
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1teaspoongrated orange zest
Cooking Directions
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Gather all ingredients.
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Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
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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.
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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.
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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.
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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.
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Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
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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).
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Remove from the oven and baste again. Garnish with grated orange zest.
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Serve and enjoy!
Chef’s Note:
Use the fat from searing the chicken to sauté cabbage or to make dumplings.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories707 | |
% Daily Value * | |
Total Fat 47g |
61% |
Saturated Fat 13g |
64% |
Cholesterol 241mg |
80% |
Sodium 1859mg |
81% |
Total Carbohydrate 17g |
6% |
Dietary Fiber 2g |
8% |
Protein 51g |
102% |
Potassium 774mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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