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Ingredients

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

Description

The Carrot Juice And Dates Lend Sweetness To This Moroccan-inspired Braise. Serve Over Couscous Or Rice.

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