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Orange and Cinnamon Braised Chicken

This Orange and Cinnamon Braised Chicken brings together bright citrus notes and warm spices in a dish that's surprisingly simple to prepare. 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

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.