Chicken with Star Anise Orange Sauce
Chicken with Star Anise and Oranges brings together warm spice and bright citrus in a dish that feels special without being fussy. Simple ingredients coming together for big flavor, whether it’s a weeknight dinner or a dinner-party centerpiece.
Servings: 4 servings
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
Adjust the heat: The chili garlic sauce packs some spice. Use less if you prefer a milder flavor.
Serving idea: Transfer the chicken to a platter, pour the sauce over the top, garnish, and serve.
Thicken the sauce: For a thicker consistency, whisk in a bit more cornstarch slurry during step #5 after removing the chicken.
Go gluten-free: If you need the dish to be gluten-free, use a certified gluten-free soy sauce.
Store leftovers: Keep in a covered container in the refrigerator for 3–5 days.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 18g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 905mg | Fiber: 2g | Sugar: 8g
