====== Orange Chicken ======

===== Ingredients =====

  * 8 (5 ounce) bone-in, skin-on chicken thighs
  * 2 teaspoons kosher salt
  * 1 tablespoon olive oil
  * ½ cup diced onion 
  * 1 pinch kosher salt
  * 1 tablespoon white sugar
  * 2 cloves garlic, minced
  * 1 medium orange, zested 
  * ⅔ cup freshly squeezed orange juice
  * 2 tablespoons freshly squeezed lemon juice 
  * 2 cups chicken broth 
  * 1 pinch ground cinnamon
  * 1 pinch cayenne pepper
  * ⅛ teaspoon freshly ground black pepper
  * 1 tablespoon caraway seeds
  * 1 splash water, or as needed (Optional)
  * 1 teaspoon grated orange zest

===== Procedure =====

  - Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  - Heat olive oil in a large cast iron skillet over high heat. 
  - Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. 
  - Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. 
  - Drain fat from the skillet and reserve for another use.
  - Preheat the oven to 350 degrees F (175 degrees C).
  - Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. 
  - Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. 
  - Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  - Add orange zest, orange juice, lemon juice, and chicken broth. 
  - Increase heat to high, and stir in cinnamon, cayenne, and black pepper. 
  - Stir occasionally and bring to a boil. 
  - Boil until liquids are reduced by half, 2 to 3 minutes.
  - Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. 
  - Baste chicken with the liquid and sprinkle caraway seeds over top.
  - Cover and bake in the center of the preheated oven for 1 hour. 
  - Remove from the oven, remove the lid, and baste chicken.
  - Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. 
  - An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  - Remove from the oven and baste again. 
  - Garnish with grated orange zest and serve.