Moroccan Braised Chicken Legs And Thighs With Carrot Juice, Date

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 medium bone-in skin-on, chicken thighs, trimmed of excess skin and fat
• 4 medium skin-on chicken drumsticks, trimmed of excess skin and fat
• kosker salt
• freshly ground pepper
• 2 tablespoons vegetable oil
• 1 large red onion, thinly sliced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 1/4 cups carrot juice
• 3/4 cup chicken broth, homemade or 3/4 cup canned low salt
• 10 -12 medjool dates, pitted and halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped cilantro

Recipe

• 1 position a rack in the center of the oven and heat the oven to 350 degrees.
• 2 season the chicken pieces generously with salt and pepper. using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. use a splatter screen if you have one). turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. transfer to plate.
• 3 pour out and discard all but 1 tablespoon of the fat in the pan. put the pan over medium heat. add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes.
• 4 add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
• 5 pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
• 6 return the chicken to the pan. cover, transfer to the oven and braise for 15 minutes.
• 7 add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more.
• 8 with a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
• 9 tilt the saute pan and skim off as much fat as possible from the sauce.
• 10 bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes.
• 11 add the lemon juice and season to taste.
• 12 pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.