The carrot juice and dates lend sweetness to this Moroccan-inspired braise. Serve over couscous or rice.
Category: Main Dish
Cuisine: not set
4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
1 large red onion peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1-1/4 cups carrot juice
3/4 cup homemade or low-salt canned chicken broth
1/2 lb. (10 to 12) Medjool dates pitted and halved lengthwise (or 6 whole pitted prunes or dried apricots)
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh cilantro
I give this a five star. My husband gives it a three star. I think it is a very nice comfort food. I really enjoyed it..I used fresh sweet purple plums for the fruit.. I served it with ice and broccoli.
Chickenlady1
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