South African Orange Chicken

Infuse your dinner table with the bold, zesty flavors of South African Orange Chicken, a vibrant dish that combines tender, golden-brown chicken thighs with a luscious, tangy-sweet orange glaze. This recipe highlights the aromatic trio of fresh orange juice, grated ginger, and minced garlic, balanced by the savory depth of soy sauce and a touch of honey for natural sweetness. A quick sear on the stove locks in flavor, while a gentle bake in the oven ensures juicy perfection, all in under an hour. The sauce—enhanced with warm spices like paprika and coriander—pairs beautifully with fluffy jasmine rice, making it an irresistible choice for a family dinner or a special occasion. Garnished with fresh cilantro, this citrus-inspired delight embodies the dynamic essence of South African cuisine and is guaranteed to impress every palate.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skin-on)
• 3 whole Fresh oranges
• 1 tablespoon Orange zest
• 3 pieces Garlic cloves (minced)
• 1 teaspoon Fresh ginger (grated)
• 2 tablespoons Honey
• 3 tablespoons Soy sauce
• 1 teaspoon Paprika
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 0.5 cup Chicken stock
• 2 tablespoons Cilantro (chopped, for garnish)
• 4 cups Cooked jasmine rice (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Zest one orange and set the zest aside. Juice all three oranges to yield approximately 1.5 cups of fresh orange juice.

Step 3

In a small bowl, whisk together the orange juice, orange zest, minced garlic, grated ginger, honey, soy sauce, paprika, ground coriander, salt, and black pepper.

Step 4

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 5

Pat the chicken thighs dry with paper towels and place them, skin-side down, into the skillet. Sear for 4-5 minutes until the skin is golden brown. Flip the thighs and sear for another 3 minutes on the other side. Remove the chicken and set aside.

Step 6

In the same skillet, pour in the orange juice mixture, scraping up browned bits from the bottom of the pan using a wooden spoon.

Step 7

Add the chicken stock and stir to combine. Bring the mixture to a simmer.

Step 8

Return the chicken thighs to the skillet, skin-side up, and baste them with the orange sauce. Transfer the skillet to the preheated oven.

Step 9

Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is slightly thickened.

Step 10

Remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 11

Sprinkle chopped cilantro over the chicken for garnish. Serve hot with cooked jasmine rice, if desired, and drizzle additional orange sauce over the rice and chicken.

Nutrition Facts

Serving size	(2382.5g)

Amount per serving	% Daily Value*
Calories	3874.4

Total Fat 171.6g	0%
Saturated Fat 44.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 4840.0mg	0%
Total Carbohydrate 391.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 71.8g
Protein 200.1g	0%

Vitamin D 0IU	0%
Calcium 444.7mg	0%
Iron 19.0mg	0%
Potassium 3047.5mg	0%

*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.

Source of Calories

Fat: 39.5%

Protein: 20.5%

Carbs: 40.0%