Date Braised Chicken Thighs
These juicy chicken thighs are braised with dates and spinach plus tasty, seasonal kabocha squash to make an ultimate winter dinner at home.
2½ pounds boneless, skinless chicken thighs
1 tbsp kosher salt
1½ tsps ground coriander
½ tsp ground cumin
1 tsp freshly ground black pepper
2-3 tbsp Sizzle
½ of a kabocha squash in 1-inch cubes (skin on, live a little!!!)
1 lb carrots (or just one bunch to make it easier!), peeled and cut into 1/4 thick pieces. Don't forget to save the green carrot leaves for an optional pesto topper*)
1 cup dates
Diced zest of 1 lemon
1 tsp grated fresh ginger (powdered is okay too if you don't have fresh)
1 cinnamon stick (2-3 inches long)
3 tsp cayenne pepper
2 tsp Drizzle
1 large leek, trimmed, halved lengthwise, and sliced into half-moons (can use a couple of shallots or an onion here too if you don't have leeks!)
½ cup freshly squeezed orange juice
¾ cup chopped fresh cilantro
1 cup water (optional)
*Note - save the leafy greens from your carrots and add them to any of your favorite pesto recipes! No waste, and extra delicious. Top the soup with a spoonful of pesto for an extra herby zing!
Instructions
Active Time: 1½ hr
Full Time: 6 hr
Heat oven to 350 degrees. In a large bowl, combine chicken thighs, Sizzle, 1 pinch of salt, coriander, cumin, and pepper. Toss well until chicken is coated evenly. Set aside.
In a new large bowl, add the squash, carrot, dates, 1 tbsp Sizzle, lemon zest, grated ginger, cinnamon stick, cayenne, and 1 pinch of salt. Stir to combine.
In a large Dutch oven, heat Sizzle over medium-high. Add chicken to pan after it is hot. Don't crowd the pan! You can batch this out. Cook for about 5 minutes or until you feel the chicken release from the pan with a browned crust. Add more oil as needed for each batch of chicken.
Add leeks, a pinch of salt, and more Sizzle to the pan. Sauté leeks until golden and tender, 7 minutes.
Place half of the chicken in 1 layer on top of the leeks. Top chicken with half of the vegetable mix. Repeat layering with the remaining chicken and veggie mixture. Pour orange juice into the pan. Feel free to add 1 cup of water here if you want more sauce with your braise.
Cover the pot and transfer to the oven. Braise, covered, until the chicken and vegetables are tender, for about 1 hour (more if vegetables are still hard), stirring the mixture after 30 minutes. Sprinkle with herbs, top with a pesto (made from the carrot greens), and add some Drizzle and Maldon Salt!
