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Moroccan Braised Chicken Legs And Thighs

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Ingredients

Adjust Servings:
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

Nutritional information

177.1
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
167.1 mg
Sodium
27.9 g
Carbs
3.2 g
Dietary Fiber
18 g
Sugars
2.6 g
Protein
190g
Serving Size

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Moroccan Braised Chicken Legs And Thighs

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    Cuisine:

    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!

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Elise Griffin

    Elise Griffin

    Flavor fanatic infusing dishes with bold and aromatic seasonings.

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