Israeli Orange Chicken
Experience the vibrant flavors of the Mediterranean with Israeli Orange Chicken, a dish that perfectly balances sweet, tangy, and savory notes. Tender, golden-browned chicken thighs are simmered and baked in a luscious sauce made with freshly squeezed orange juice, a drizzle of honey, warm Middle Eastern spices like cumin and cinnamon, and an optional splash of white wine for added depth. Thinly sliced orange rounds infuse the dish with citrusy brightness while creating a stunning presentation. Finished with fresh parsley and optional pomegranate seeds for a pop of color and flavor, this easy-to-make recipe is perfect for weeknight dinners or special occasions. Serve it over fluffy couscous, fragrant rice, or alongside roasted vegetables for a complete meal that’s as delicious as it is beautiful.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 oranges
- 1 cup fresh orange juice
- 3 tablespoons honey
- 2 tablespoons olive oil
- 0.25 cup white wine (optional)
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season them with salt and black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 2 minutes. Remove the chicken from the skillet and set aside.
Juice 2 of the oranges to yield about 1 cup of fresh orange juice. Thinly slice the third orange into rounds and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Stir in the orange juice, honey, white wine (if using), ground cumin, ground cinnamon, and paprika. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the flavors to meld together.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the orange sauce over the top.
Arrange the orange slices around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the sauce halfway through cooking.
Once done, remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped parsley and pomegranate seeds (if using) over the chicken for garnish.
Serve warm with your choice of sides such as couscous, rice, or roasted vegetables, drizzled with the remaining orange glaze from the skillet.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.6 g | 219% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 115.2 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3219 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
