Orange and Coriander Braised Heritage Chicken

Recipe courtesy of JIFA

Serves: 1 person per ¾ lb of bone in chicken

Prep Time: 45 minutes

Cook time: 30+ minutes per lb of bone in chicken



  • 1 kosher heritage chicken, cut into 4-8 pieces
  • 1 ½ cups orange juice
  • 1 ½ cups chicken or vegetable stock
  • ½ cup honey
  • 2 tbsp white wine vinegar
  • 4-5 cloves garlic, minced
  • ¼ cup shallots, minced
  • 2 tbsp. freshly ground coriander seed
  • 1 tablespoon orange zest
  • 1 tbsp fresh ginger, minced
  • 1 freshly cracked black pepper
  • 1 tsp kosher salt




Preheat oven to 275°. Thoroughly mix up all ingredients in a large bowl. If your bird is whole, quarter chicken and place in a tightly covered graniteware or cast iron roasting pan. Cover with sauce and braise until cooked through. Chickens should be 50-80% submerged with liquid at this point in the process and never be less than 25% submerged in liquid during cooking. (Don’t let your bird dry out! Cover pan tightly and add liquid if too much has evaporated.)

Cooking times will vary depending on the size and age of bird. Cook until meat is tender enough that it gives way when prodded with a fork, allow at least 30 minutes per lb. Want to set it and forget it? Instead of using the oven, you can complete this recipe by cooking your bird in the crock pot on low for 6-8 hours, until meat is tender.

Once done cooking, if liquid is not thick enough, place sauce in skillet and gently boil until the sauce is sufficiently reduced. Serve chicken with forbidden rice, baby bok choy, and pair with a glass of chilled sake.

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