Moroccan Braised Chicken Legs and Thighs with Carrot Juice, Date

Time

Prep 25 min · Cook 50 min · 75 min total

Difficulty

medium

1. 1

   Position a rack in the center of the oven and heat the oven to 350 degrees.

2. 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. 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.

   8 min
4. 4

   Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. 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.

   1 min
5. 5

   Return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes. 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.

6. 6

   With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.

7. 7

   Tilt the saute pan and skim off as much fat as possible from the sauce. 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.

   5 min
8. 8

   Add the lemon juice and season to taste. Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.