Oh, the delightful clash of tart cranberries and zesty oranges—a duo that sings of cozy fall evenings and festive gatherings! This Baked Cranberry Orange Chicken is a feast for the senses, with its juicy, tender chicken enveloped in a tangy-sweet glaze that feels like a warm hug on a chilly day. You know, it kind of reminds me of those childhood days when the scent of something wonderful baking in the kitchen meant all was right with the world.
Steps
- Preheat your oven to 425°F (220°C). Slice one orange into thin rounds, about ?-inch thick, and set aside. Dry the chicken thighs with a paper towel and season them liberally with salt and pepper on all sides.
- Heat a large, ovenproof skillet over high heat. Place the chicken thighs in the skillet, skin-side down, and cook for 5 to 6 minutes until the skin is crisp and golden. To limit splattering, partially cover the skillet while cooking.
- Meanwhile, zest two oranges and juice them, along with the remaining two oranges, into a bowl. After the chicken has browned, flip it and cook for an additional 3 minutes, then transfer it to a plate.
- Reduce the skillet’s heat to medium-high and add the sliced shallot and orange rounds. Cook and stir for about 3 minutes until they soften and develop some browned spots. Add the reserved orange zest and juice, scraping any browned bits from the skillet’s bottom, and let it simmer for 4 minutes until the juice reduces and darkens.
- Add cranberries, a pinch of salt, black pepper, a cinnamon stick, 3 tablespoons of honey, and ¾ cup of water to the skillet. Stir to combine, bring to a boil, and then nestle the chicken thighs back into the mixture, skin-side up, along with any juices from the plate. Simmer everything together for 4 minutes.
- Transfer the skillet to the oven and bake for 12 minutes until the chicken is fully cooked. Drizzle the remaining 2 tablespoons of honey over the chicken, then broil for 1 to 2 minutes until the honey caramelizes and the skin becomes extra crispy. Remove the cinnamon stick before serving.
Ingredients
- Orange Chicken recipe:
- 5 navel oranges
- 4 to 6 bone-in, skin-on chicken thighs (approximately 2 pounds total)
- Salt and pepper
- 1 large shallot, sliced
- 2½ cups fresh or frozen cranberries
- 1 (3-inch) cinnamon stick
- 5 tablespoons honey
Nutritional Values
Calories: 3000 | Fat: 160g | Saturated Fat: 44g | Trans Fat: 0g | Monounsaturated Fat: 68g | Polyunsaturated Fat: 32g | Carbohydrates: 228g | Dietary Fiber: 32g | Sugars: 164g | Protein: 168g | Sodium: 4964mg
FAQ
- Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
- Yes, you can use boneless, skinless chicken thighs. Some people have tried this and found it to work well, although the skin-on version offers more flavor and crispy texture.
- What can I substitute for fresh cranberries if they’re not available?
- If fresh cranberries are unavailable, you can use dried sweetened cranberries. To balance the sweetness, you might consider reducing the amount of honey used in the recipe.
- How can I add more spice to this dish?
- To add more spice, consider including some red pepper flakes or liquid from a can of chipotles. Alternatively, adding fresh hot green chilis can give the dish a nice kick.
- What side dishes pair well with this recipe?
- This dish pairs nicely with sides like Israeli couscous and roasted Brussels sprouts. These complement the sweet and sour flavors of the chicken.
- Can I prepare this dish in a different type of cookware?
- Yes, a Dutch oven can be used instead of a skillet to help reduce splatter during cooking.
Tips
- To reduce splattering while searing the chicken, consider using a Dutch oven or partially covering the skillet with a lid. This can help contain the mess and make cleanup easier.
- If you prefer a less sweet dish or are using sweetened cranberries, consider reducing the amount of honey in the recipe to balance the flavors.
- For an extra layer of flavor, try adding a small amount of garlic or chipotle liquid to the shallots and orange slices while they cook in the skillet.
- When broiling the chicken, place the skillet 5-6 inches below the broiler element to achieve a nice caramelization without excessive charring.
Equipment
- Heavy, ovenproof skillet or braiser (12-inch)
- Wooden spoon
