Braised Chicken Legs with Carrot Juice, Dates & Spices

Braised Chicken Legs with Carrot Juice, Dates & Spices
Photo by Scott Phillips


  • ½ lb. (10 to 12) Medjool dates, pitted and halved lengthwise (or 6 whole pitted prunes or dried apricots)
  • Kosher salt and freshly ground black pepper
  • ¾ cup homemade or low-salt canned chicken broth
  • 1-¼ cups carrot juice
  • ½ tsp. ground cumin
  • 4 chicken drumsticks (1-¼ to 1-½ lb.)
  • 1 tsp. ground ginger
  • + 6 more ingredients
    • 2 Tbs. chopped fresh cilantro
    • 2 Tbs. fresh lemon juice
    • 2 Tbs. vegetable oil
    • 1 tsp. ground cinnamon
    • 4 bone-in, skin-on medium chicken thighs (1-½ to 1-¾ lb.)
    • 1 large red onion, peeled and thinly sliced (about 3 cups)

Position a rack in the center of the oven and heat the oven to 350°F. Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11- inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the...

View full recipe at Fine Cooking


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