Go Back

Citrus Braised Chicken with Fennel and Turmeric

This dish involves braising chicken pieces in a flavorful liquid infused with citrus slices, fennel, and warm spices like turmeric. The chicken becomes tender and succulent, coated in a bright, fragrant sauce with a glossy, golden appearance, complemented by the crunch of fennel and the vibrant citrus aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs skinned and patted dry
  • 2 tablespoons olive oil for browning
  • 1 fennel bulb sliced thin
  • 2 cloves garlic minced
  • 1 teaspoon turmeric powder ground
  • 1 cup fresh orange juice from about 2 oranges
  • 1 cup lemon slices thinly sliced
  • 1 cup orange slices thinly sliced
  • 1 cup chicken broth or water with a pinch of salt
  • salt and pepper to taste

Equipment

  • Large Dutch oven or deep skillet
  • Sharp knife
  • Cutting Board
  • Measuring spoons

Method
 

  1. Heat the olive oil in a large Dutch oven over medium heat. Once shimmering, add the chicken thighs skin side down and brown for about 5-7 minutes until the skin is golden and crispy. Flip and cook for an additional 3-4 minutes. Remove and set aside.
  2. Add sliced fennel and minced garlic to the same pot. Sauté for 3-4 minutes until the fennel is translucent and fragrant with a slight crunch. Stir occasionally, listening for the garlic to become fragrant but not browned.
  3. Sprinkle the turmeric powder over the fennel and garlic, stirring well to coat everything evenly. Let the spices toast for about 30 seconds until aromatic.
  4. Pour in the fresh orange juice and chicken broth, using a spoon to scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
  5. Return the browned chicken thighs to the pot, nestling them into the citrus and fennel mixture. Add lemon and orange slices on top. Cover the pot and reduce the heat to low.
  6. Let the chicken braise gently for about 30-40 minutes, until the meat is tender and falling off the bone, and the citrus is softening and releasing its bright aroma.
  7. Remove the lid, and turn up the heat slightly. Simmer for another 5 minutes to reduce the sauce slightly, stirring gently so the chicken stays intact. The sauce should be glossy and flavorful.
  8. Season with salt and pepper to taste. Carefully arrange the chicken on a serving platter, spooning the citrus and fennel sauce over the top. Garnish with additional citrus slices if desired.
  9. Serve hot, with the fragrant sauce spooned over the tender chicken and a side of your choice. Enjoy the bright, aromatic flavors of this citrus-infused braised chicken.