Bohemian orange chicken (braised chicken thighs with orange, onion caramel and caraway)

Salt bone-in, skin-on chicken thighs generously on both sides.

Sear skin side down on high heat in a heavy pan with about a tablespoon of olive oil, maybe four or five minutes, until golden and the chicken releases; the aim is to render fat so the skin is not flabby.

Turn and sear the other side two or three minutes; turn off the heat and set the chicken aside.

Pour off and reserve the accumulated fat.

Add diced onions, a big pinch of salt and a tablespoon of white sugar; cook on medium-high, stirring, until the onions are translucent and the sugar caramelizes and nearly burns, scraping the dark bits back in.

Add minced garlic and cook about 30 seconds.

Add the zest of one large orange, about two-thirds of a cup of orange juice, the juice of one lemon and two cups of chicken broth; raise to high.

Season with a small pinch of cinnamon, a few shakes of cayenne and a little black pepper.

Boil and reduce by about half, to about half an inch of liquid; turn off the heat.

Return the chicken skin side up with its accumulated juices; baste the tops.

Sprinkle a tablespoon of whole caraway seeds over the tops.

Cover tightly and bake in the centre of a 350 degree oven for exactly one hour.

Uncover, baste, and roast uncovered another 20 minutes until tender and browned and the caraway toasts; add a splash of water or broth if the pan is drying out.

Baste once more for a glistening skin. Without a braising pan, prep in a skillet and transfer to a casserole dish covered tightly with foil.

Scatter thin ribbons of orange zest over the top.

Serve over bread dumplings warmed in butter and moistened with sauce, with cabbage sauteed in the reserved chicken fat, topped with more orange sauce.