Place chicken pieces skin side down, in pan, and heat, until skin browns and fat is rendered out. Turn meat over to lightly brown the other side. Pour off excess fat.

Stir ginger and salt into the fat still in pan. Turn chicken pieces over again, skin side down, and brush the ginger mixture over it.

Add orange juice. Cover the pan, bring to a very low simmer, and cook 15 minutes. Uncover the pan, turn the pieces of chicken over, and simmer another 15 minutes or until done, with the lid off to reduce the juice.

Remove chicken. If desired, boil the juice, stirring frequently, 2-4 minutes, until reduced to the amount and thickness you want.