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How to Make Bohemian Orange Chicken - A Step-by-Step Guide

Bohemian Orange Chicken is a delightful and flavorful dish that combines juicy chicken with a tangy and sweet orange sauce. This dish is a perfect blend of savory and sweet, and the addition of aromatic Bohemian spices takes it to a whole new level of deliciousness. Whether you are hosting a dinner party or simply want to treat your family to a special meal, Bohemian Orange Chicken is sure to impress.

The recipe for Bohemian Orange Chicken is easy to follow and requires simple ingredi...

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Ingredients

  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 pinch kosher salt
  • 1 tablespoon white sugar
  • 2 cloves garlic, minced
  • 1 medium orange, zested
  • ⅔ cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups chicken broth
  • 1 pinch ground cinnamon
  • 1 pinch cayenne pepper
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon caraway seeds
  • 1 splash water, or as needed (Optional)
  • 1 teaspoon grated orange zest

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4
  • Yield: 8 chicken thighs

  • Gather all ingredients.
  • Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  • 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).
  • Remove from the oven and baste again. Garnish with grated orange zest.
  • Serve and enjoy!

    • Nutrition

    707 cal.

    • Total Fat: 47g
    • Saturated Fat: 13g
    • Cholesterol: 241mg
    • Sodium: 1859mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Protein: 51g
    • Potassium: 774mg

    Categories

    Chicken recipes
    Orange recipes
    Main recipes
    Dinner recipes