- 8 pieces of chicken I used legs and thighs
- 2 tablespoon olive oil
- 4 cloves garlic smashed
- 5 sprigs of thyme
- 1 large navel orange. sliced
- 2 cup of chicken stock
- 1/2 cup fresh orange juice
- 1 large purple onion sliced cross ways
- 1 tablespoon toasted cumin seeds
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes add more for a spicy dish
- salt and pepper
Preheat oven to 375°.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 1-2 minutes. Remove chicken from skillet. Drain excess fat from skillet.
Reduce heat to medium high. Add the cumin seeds, lightly toast- careful not to burn. Melt butter then add garlic. Cook for a minute until softened. Add stock and orange juice. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
And return chicken to the skillet, skin side up. Add oranges, red pepper flakes, thyme and onion. Cover with lid, then transfer to the oven. Bake for 60 minutes, covered, then remove the lid and bake for a further 15 minutes to add color to the skin. The chicken should be tender.
Remove chicken or move to side. Taste and season with salt and pepper.
Garnish with plenty of parsley or fresh thyme. Serve with rice, potatoes or roasted vegetables.