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When you’re in the mood for something comforting with a touch of exotic, this Chicken with Star Anise and Oranges is the perfect dish to whip up. You get the best of both worlds: the cozy tenderness of chicken thighs in a rich sauce, and a delicious mix of aromas and flavors that spice up your dinner routine.
Star anise, with its almost licorice-like flavor, goes perfectly with the bright, citrusy notes of fresh orange. Add a touch of chile-garlic sauce for a subtle kick, and you’ve got a meal that is sure to be a hit. Even better, it’s simple enough for a weeknight but has that wow factor to impress at a dinner party.
A Little About This Chicken with Orange and Star Anise
- The star anise adds a distinct and delightful flavor that’s different from other dishes.
- The orange gives the sauce a bright, citrusy note that complements the star anise perfectly.
- Slow cooking ensures the chicken is perfectly cooked and stays tender and juicy.
- A touch of chile-garlic sauce rounds out the other flavors with a subtle kick.
If you’re looking for something new and delicious to add to your recipe rotation, this Chicken with Star Anise and Oranges is perfect. oranges
Serving Suggestions
- Coconut rice
- Whole grain red rice
- Broccoli kale salad
- Lemon roasted broccoli
- No knead rye bread
- Thin focaccia bread
If you like this recipe, try my Moroccan Chicken Stew next. It’s packed with warm spices and slow-simmered flavor.
Recipe Tips
Use thighs if you prefer: Bone-in or boneless chicken thighs both work well in this recipe.
Season before searing: Don’t forget to sprinkle the chicken with salt and pepper before it hits the skillet.
Mix cornstarch properly: Always dissolve cornstarch in cold water before adding it to the sauce. Adding it dry to hot liquid will cause clumps.
Don’t skip the sear: Browning the chicken first builds rich flavor and improves texture.
Avoid overcrowding: Give the chicken pieces room to sear. Too many in the pan at once will make them steam instead of brown.
Use a microplane: A fine zest from a microplane helps the orange flavor infuse more evenly into the sauce.
Freeze the ginger first: Frozen ginger grates easily and creates fine, even bits that blend smoothly into the dish.
If you’re into bold, savory flavors, you’ll love my Chicken with Artichokes and Olives. It’s rich, briny, and full of Mediterranean flair.
Storage and Reheating
In the fridge: Store the cooled chicken in an airtight container for up to 3 days.
In the freezer: Freeze any leftovers for up to 3 months. Make sure you cool it completely before freezing, and place it in a freezer-proof bag or container.
Reheating: Defrost the chicken overnight in the fridge and reheat in the oven at 350°F for about 15 minutes or until hot. You can also zap it in the microwave if you remember to turn and stir the dish frequently.
More Chicken Recipes
- Slow cooker chicken paprika
- Chicken empanadas
- Pan fried chicken cutlets
- Chicken cordon bleu with asparagus
- Italian chicken skillet
Star Anise Chicken
Chicken with star anise and oranges is a flavor-packed dish that’s easy enough for weeknights yet fancy enough to serve at special occasions. From the aromatic star anise to the zesty punch of fresh oranges, this recipe shows how a handful of ingredients can create a dish that’s not only delicious but also deeply satisfying. It’s a little adventure in your kitchen, and the result is worth every moment spent.
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Chicken with Star Anise Orange Sauce
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 Naval oranges
- 8 bone-in chicken thighs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil, or another high heat oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup chicken broth
- ½ cup dry white wine
- 3 tablespoons soy sauce
- 2 teaspoons chili garlic sauce
- 3-4 star anise pods
- 1 tablespoon cornstarch , mixed with 3 tablespoons cold water
- sprigs Fresh thyme
- Orange quarters, for garnish
Instructions
- Preheat the oven to 375°F
- Finely grate the zest from one of the oranges and reserve. Squeeze the juice from the oranges, you should have 1 cup of juice, you may need to juice another half orange. Season the chicken with the salt and pepper.
- In a Dutch oven, braiser or large skillet set over medium-high heat, add the oil and when it is hot add half of the chicken pieces and sear it to a rich brown, then flip it and brown the other side. Transfer the chicken to a plate and proceed with the second batch and when it has browned transfer to the plate.
- Pour off all but 1 tablespoon of the remaining oil in the pan and return the pan to medium heat. Add the onions and cook until softened, 3-4 minutes. Add the garlic, ginger and orange zest. Cook and stir for 1 minute. Add the orange juice, broth, wine, soy sauce, chili-garlic sauce and the star anise pods. Bring the mixture to a boil, stir in the cornstarch slurry and cook for 1-2 minutes to thicken it slightly. Remove from the heat.
- Add the browned chicken, turning them to coat with the sauce. Place the lid on the pot and transfer to the middle rack of the oven and cook for 20 minutes. Then remove the lid and continue to bake for an additional 10-12 minutes to brown the chicken.
- Remove the pot from the oven, discard the anise pods and remaining thyme sprig stems. Transfer the chicken to a serving platter. Pour the sauce into a dish or small pitcher and serve with the chicken.
- Serve the chicken on a mound of steamed rice with the sauce poured over the chicken, garnished with thyme sprigs and orange wedges
- Optional: For a smooth, elegant sauce, strain it through a fine-mesh strainer set over a dish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Perfect and easy to follow!
So glad you liked it, thanks for the comment.
I bought a jar of star anise not knowing wht I would do with it ! Found your recipe and since I love chicken thighs tried it ! Now a family fav !
That makes me so happy to hear! It’s always fun when a random pantry purchase turns into a new go-to recipe. I’m glad you gave it a try. Thanks for the comment.
Very easy to pull together. I did not get one cup of orange juice from 3 oranges though. I think may be substituting good quality bottled oj might be more cost effective.
Thanks so much for your feedback! You’re right—sometimes the amount of juice from fresh oranges can vary depending on the size and juiciness of the fruit. Using bottled orange juice is definitely a great alternative. I’m glad you found the recipe easy to pull together!