Braised Chicken Thighs With Sweet Potatoes and Dates

Name: Braised Chicken Thighs With Sweet Potatoes and Dates
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 to 8 servings
Cuisine: jewish
Ingredients: 2 1/2 pounds boneless, skinless chicken thighs (see Tip); 2 teaspoons kosher salt (such as Diamond Crystal), more as needed; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1 1/4 pounds sweet potato, peeled and cut into ½-inch chunks; 1 pound carrots, peeled and cut into ¼-inch thick coins; 1 cup dates or prunes, diced (or substitute other dried fruit); 1 teaspoon finely grated lemon zest; 1 teaspoon grated or minced fresh ginger (optional); 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 chopped fresh cilantro or dill

By Melissa Clark

Updated Dec. 5, 2023

Braised Chicken Thighs With Sweet Potatoes and Dates — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: About 1 ½ hours
Prep Time: 20 minutes
Cook Time: 60 to 80 minutes
Rating: 5(2,716)
Comments: Read comments

This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashanah and other Jewish holidays. This version includes boneless, skinless chicken thighs and spices, and lets everything simmer together in a Dutch oven until fragrant and silky. It’s a festive one-pot meal that’s sweet, savory and a little tangy from some orange juice used for braising.

Featured in: A Cozy One-Pot Chicken for a Fuss-Free Holiday

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Ingredients

Yield:6 to 8 servings

2½pounds boneless, skinless chicken thighs (see Tip)
2teaspoons kosher salt (such as Diamond Crystal), more as needed
1½teaspoons ground coriander
½teaspoon ground cumin
½teaspoon freshly ground black pepper
1¼pounds sweet potato, peeled and cut into ½-inch chunks
1pound carrots, peeled and cut into ¼-inch thick coins
1cup dates or prunes, diced (or substitute other dried fruit)
1teaspoon finely grated lemon zest
1teaspoon grated or minced fresh ginger (optional)
1(2-inch-long) cinnamon stick
1large pinch ground cayenne or red-pepper flakes
2tablespoons extra-virgin olive oil, more as needed
1large leek, trimmed, halved lengthwise and sliced into half-moons
½cup freshly squeezed orange juice
¾cup chopped fresh cilantro or dill

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. 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.
Step 2
In another large bowl, add the sweet potato, carrot, dates or prunes, lemon zest, grated ginger if you like, cinnamon stick, cayenne and remaining 1 teaspoon salt. Stir to combine.
Step 3
In a 5- to 7-quart Dutch oven, heat oil over medium-high. Add as many pieces of chicken as comfortably fit in the bottom of the pan without crowding and brown on both sides, about 5 minutes. Transfer chicken pieces to a plate as they brown. Repeat with remaining chicken, adding more oil as needed.
Step 4
Add leeks, a pinch of salt and more olive oil to the pan if it looks dry. Sauté leeks until golden and tender, 5 to 7 minutes.
Step 5
Place half of the chicken in 1 layer on top of the leeks. Top with half of the sweet potato mixture, spreading it out evenly over the chicken. Repeat layering with the remaining chicken and sweet potato mixture. Pour orange juice into the pan.
Step 6
Cover pot and transfer to the oven. Braise, covered, until the chicken and vegetables are tender, for about 55 to 70 minutes, stirring the mixture after 30 minutes. Sprinkle with herbs and serve.

Tip

Because of the long braising time needed to cook the root vegetables, it can be tricky to use chicken breasts because they’re liable to overcook.

Ratings

5 out of 5

2,716 user ratings

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Comments

Michael Johnson1 year ago

Made this last night, using both dates and dried apricots, and because the pack of chicken thighs was a little over three pounds, just used them all with some additional spices and a bit of chicken broth. Served over polenta…absolutely delicious. Left-overs for a couple of days, I think.

Krush1 year ago

Really quite delicious! I addrd 1 c of OJ vs 1/2 cup because I love the juices after braising and was concerned there would not be enough- I was right. A 1/2 of dry white wine would have also worked. The chicken at the bottom that had sat in the juices for longer was more flavorful - I would recommend rotating chicken at 40 minutes. I also used bone-in chicken thighs, removed the meat from the bone and burying in the juice. Served over cheese grits since I didn't have polenta. Great! I'm put

gary1 year ago

As usual, Melissa is the best. I deglazed the chicken pan with lemon juice to avoid scorching the fond before adding the leeks. I think it added something to offset the sweet so would repeat. Also threw in one regular potato.

Obiwan6 days ago

Really good. Used prunes not dates, and as many others recommend, augmented the 1/2c oj with 1/2c chk broth. I do, however, recommend doing a single layer of chicken if your vessel is large enough. You want all the chicken to cook in the liquid. You’re braising not sautéing so crowding is ok.

dansedufeu1 month ago

Well spiced, fragrant, and tasty! Assembled in a ceramic Tagine, pre heated in the oven. then covered and baked for 1 hour. Perfectly tender chicken. Served over basmati rice. This is a keeper.

Cooking4four1 month ago

Amazing recipe! Instead of dates or prunes, I used dried figs since that's what I had on hand. Served with plain basmati which was a great blank canvas to carry the flavors. This will definitely be on the rotating recipe list.

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