We celebrated Mother’s Day with Dahn and Jon coming to our house and making a delicious brunch. That was so special and a real treat to me for Mother’s Day. They also brought this beautiful casserole dish as a gift. That was a perfect gift as I had been planing to make this blood orange braised chicken with star anise in my covered skillet. The new dish is so much prettier.
Blood oranges have a short season and not all produce markets carry them. Actually, they aren’t a very attractive looking fruit but when you cut them open and taste that fruit it is like nothing else. The fruit is sweet and juicy and can be bright red or a brownish-red and if it drips on your clothing will stain it red.
The vibrant blood oranges give the sauce a rich color and a slight sweetness that pairs well with the star anise, ginger and herbs with just a touch of a bite from the chile-garlic sauce.
This dish looks beautiful when served with blood oranges as a garnishment, and it compliments my basmati rice pilaf very well.
- 2 blood oranges
- 8 skin-on bone-in chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive or coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon peeled, grated fresh ginger
- 1/2 teaspoon ground cumin
- 1 teaspoon chopped fresh thyme
- 1 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons soy sauce
- 1-1/2 teaspoons chile-garlic sauce
- 3-4 star anise pods
- 1 tablespoon cornstarch dissolved in 3 tablespoons cold water
- Preheat the oven to 350°F
- Finely grate the zest from the oranges and reserve. Squeeze the juice from the oranges, you should have 1/2-cup of juice, you may need to juice another half orange. Season the chicken with the salt and pepper.
- In a large skillet, 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 paper towel-lined 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 and return the pan to medium heat. Add the onions and cook until softened, 3-4 minutes. Add the garlic, ginger, cumin, thyme and the orange zest and stir for 1 minute. Add the orange juice, broth, wine, soy sauce, chile-garlic sauce and the star anise. Bring the mixture to a boil, stir in the cornstarch and cook for 1-2 minutes to thicken it slightly. Remove from the heat.
- Add the browned chicken thighs to a lidded, oven-proof casserole dish and pour the sauce over the chicken. Place the lid on the dish and transfer to the middle rack of the oven and cook for 25-30 minutes.
If you need to be strictly gluten-free, make sure to choose a gluten-free soy sauce.
Amount Per Serving Calories 205 Total Fat 9g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 4g Cholesterol 43mg Sodium 905mg Carbohydrates 18g Fiber 2g Sugar 8g Protein 10g