Braised Chicken with Sweet Potatoes and Dates
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I saw this recipe in The New York Times and thought it sounded good, and it has not disappointed! It has quickly become a weekly staple in my house. The flavors are warming and it is perfect for this time of year.
Ingredients:
2 1/2 boneless, skinless chicken thighs
2 teaspoons salt
1 1/2 teaspoons ground coriander
1/2 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1 1/4 pounds sweet potato, peeled and cut into 1/2 inch chunks
1 pound carrots, peeled and cut into 1/4 inch thick coins
1 cup dates or prunes diced (or could substitute other dried fruit)
1 teaspoon finely grated lemon zest
1 teaspoon grated or minced fresh ginger
1 (2 inch long) cinnamon stick
1 large pinch ground cayenne or red-pepper flakes
2 tablespoons extra-virgin olive oil, more as needed
1 large leek, trimmed, halved lengthwise and sliced into half-moons
1/2 cup freshly squeezed orange juice
3/4 cup fresh cilantro or dill or other fresh herb of your choice
Directions:
In a large bowl, combine chicken thighs, 1 teaspoon salt, coriander, cumin and pepper, tossing well. Set aside to marinate while you prepare the other ingredients.
In another large bowl, add the sweet potato, carrot, dates, lemon zest and grated ginger, cinnamon stick, cayenne and remaining 1 teaspoon of salt.
Preheat the oven to 350.
In a 5- to 7- quart Dutch oven, heat oil over medium-high heat. Add as many pieces of chicken to comfortably fit in the bottom of the pan without crowding. Brown both sides, about 5 minutes. Transfer the chicken pieces to a plate. Repeat with the remaining chicken, adding more oil as needed.
Add leeks, a pinch of salt and more olive oil if the pan looks dry. Sautee leeks until they are gold and tender, 5 to 7 minutes
Place half the chicken in one layer on top of the leeks. Top with half the sweet potato mixture, spreading it out evenly over the chicken. Repeat with the remaining chicken and sweet potato mixture. Pour orange juice into the pan.
Cover the pot and transfer to the oven. Cook covered until the chicken and vegetables are tender, for about 55 to 70 minutes, stirring the mixture after 30 minutes. Sprinkle with fresh herbs and serve. I’ve enjoyed this served over rice.
Serves 6-8 (or so the recipe says. We get about four servings over her.