Ingredients
-
4
-
4
-
-
-
2
-
1
-
1
-
1
-
1/2
-
1 1/4
-
3/4
-
10 - 12
-
2
-
2
-
Directions
Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date, This fine Cooking recipe was really easy used California dates as Medjool dates were unavailable I served it with couscous cooked in chicken stock The Moroccan flavors were absolutely delicious This was a very inexpensive dish Yet it was elegant in presentation Hope you enjoy , I love this recipe, thank you CeCe! Even my picky eaters in the family asked for more I only used chicken thighs( personal preference) and added 1/2 tsp of turmeric for its health benefits Will continue making this dish for years to come!
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Steps
|
1
Done
|
Position a Rack in the Center of the Oven and Heat the Oven to 350 Degrees. |
|
2
Done
|
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
Done
|
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
Done
|
Add the Ginger, Cinnamon, and Cumin and Stir Into the Onions For About 1 Minute. |
|
5
Done
|
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
Done
|
Return the Chicken to the Pan. Cover, Transfer to the Oven and Braise For 15 Minutes. |
|
7
Done
|
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
Done
|
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
Done
|
Tilt the Saute Pan and Skim Off as Much Fat as Possible from the Sauce. |
|
10
Done
|
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
Done
|
Add the Lemon Juice and Season to Taste. |
|
12
Done
|
Pour the Sauce Over the Chicken, Sprinkle With the Chopped Cilantro and Serve. |
