Looking for a chicken dish that’s both comforting and sophisticated? This Orange and Cinnamon Braised Chicken brings together bright citrus notes and warm spices in a dish that’s surprisingly simple to prepare. I’ve found that this recipe consistently impresses dinner guests while being straightforward enough for a cozy weeknight meal. The combination of sweet oranges and aromatic cinnamon creates a sauce that’s absolutely divine when spooned over the tender, fall-off-the-bone chicken.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 large oranges (1 for juice, 1 for slicing)
- 2 cinnamon sticks
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Fresh thyme sprigs (optional)
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for 6-7 minutes until golden brown. Flip and cook for another 3 minutes.
- Remove chicken from the pan and set aside. Pour out all but 2 tablespoons of fat.
- Lower heat to medium and add onions to the pan. Cook until softened, about 5 minutes.
- Add garlic and cumin, cooking for another minute until fragrant.
- Pour in orange juice, chicken broth, and honey. Add cinnamon sticks and bring to a simmer.
- Return chicken to the pan skin-side up, nestling it among the onions. Add orange slices around the chicken.
- Cover and simmer for 25-30 minutes, or until chicken is cooked through.
- Remove lid and cook for an additional 5 minutes to reduce sauce slightly.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Recipe Notes
– For the best results, choose oranges that are heavy for their size and have thin, smooth skin – they’ll be juicier.
– Don’t skip patting the chicken dry; this ensures you’ll get that beautiful golden-brown crust.
– If you can’t find cinnamon sticks, use 1 teaspoon ground cinnamon, but add it with the cumin instead of during the braising process.
– The sauce can be made ahead and reheated gently. In fact, it often tastes even better the next day.
– For a thicker sauce, remove the chicken once cooked and simmer the liquid until it reduces to your desired consistency.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Orange and Cinnamon Braised Chicken pairs beautifully with couscous, rice, or crusty bread to soak up the flavorful sauce. The leftovers (if you have any!) are even better the next day, as the flavors continue to develop overnight.
Orange and Cinnamon Braised Chicken
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 large oranges 1 for juice, 1 for slicing
- 2 cinnamon sticks
- 3 cloves garlic minced
- 1 medium onion thinly sliced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Fresh thyme sprigs optional
Instructions
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken skin-side down and cook for 6-7 minutes until golden brown. Flip and cook for another 3 minutes.
- Remove chicken from the pan and set aside. Pour out all but 2 tablespoons of fat.
- Lower heat to medium and add onions to the pan. Cook until softened, about 5 minutes.
- Add garlic and cumin, cooking for another minute until fragrant.
- Pour in orange juice, chicken broth, and honey. Add cinnamon sticks and bring to a simmer.
- Return chicken to the pan skin-side up, nestling it among the onions. Add orange slices around the chicken.
- Cover and simmer for 25-30 minutes, or until chicken is cooked through.
- Remove lid and cook for an additional 5 minutes to reduce sauce slightly.
