Moroccan Braised Chicken Legs and Thighs With Carrot Juice, Date

READY IN: 1hr 15mins




  • Position a rack in the center of the oven and heat the oven to 350 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil.
  • 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.
  • Add the lemon juice and season to taste.
  • Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve.