Ingredients
4 bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 lb.)
4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1-1/4 cups carrot juice
3/4 cup homemade or low-salt canned chicken broth
1/2 lb. (10 to 12) Medjool dates, pitted andhalved lengthwise (or 6 whole pitted prunes or dried apricots)
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh cilantro
Fine Cooking
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4 chicken drumsticks (1-1/4 to 1-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1-1/4 cups carrot juice
3/4 cup homemade or low-salt canned chicken broth
1/2 lb. (10 to 12) Medjool dates, pitted andhalved lengthwise (or 6 whole pitted prunes or dried apricots)
2 Tbs. fresh lemon juice
2 Tbs. chopped fresh cilantro
Description
The Carrot Juice And Dates Lend Sweetness To This Moroccan-inspired Braise. Serve Over Couscous Or Rice.
Fine Cooking
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