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    You are in: Home / Recipes / Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date Recipe
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    Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date

    Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date. Photo by Tastings by CeCe

    1/1 Photo of Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Tastings by CeCe's Note:

    This fine Cooking recipe was really easy. I 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.
    4. 4
      Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute.
    5. 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. 6
      return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes.
    7. 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. 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. 9
      Tilt the saute pan and skim off as much fat as possible from the sauce.
    10. 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. 11
      Add the lemon juice and season to taste.
    12. 12
      Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 177.0
     
    Calories from Fat 66
    37%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 167.0 mg
    6%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 3.2 g
    12%
    Sugars 17.9 g
    71%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    fat

    fat

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