This is another recipe from Melissa Clark, a frequent contributor to the NY Times cooking section as well as an author of many glorious cookbooks. It’s a one pot braise, finished in the oven. Only a simple green salad and some crusty bread are needed to round out the meal. Pop it into your preheated oven when the guests arrive and enjoy a cocktail while it simmers away.

This dish is based on an Ashkenazi dish of sweet potatoes, carrots, dried fruit and brisket and is traditionally served at Jewish holidays. She used dates but you could also use dried prunes, apricots, cranberries or cherries. Cumin and coriander are added to the cinnamon and ginger, which are traditional, to give it a more savory flavor rather than sweet. A pinch of cayenne or red pepper flakes give it some heat. Dark meat chicken is a better choice her because they get soft and tender with the long braising that is needed to soften the root vegetables. Chicken breasts would be dry with the long cooking.

I gave the dish a generous topping of chopped fresh herbs, a mix of parsley, mint, and cilantro before serving. Ms. Clark suggests dill but that herb is not a favorite of mine.

Braised Chicken with Sweet Potatoes and Dates

I used boneless thighs, but bone in thighs with the skin removed would also work. Remove the skin otherwise the dish will be too greasy.

Ingredients for 6 to 8 servings:

• 2-1/2 lbs of boneless, skinless chicken thighs (fat trimmed and each cut into 2 or 3 pieces)
• 2 teaspoons of kosher salt
• 1-1/2 teaspoons of ground coriander
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of freshly ground black pepper
• 1-1/4 pounds of sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 pound of carrots, peeled and cut into 1/4-inch thick coins
• 1 cup of dates or other fruit, diced
• 1 teaspoon lemon zest
• 1 teaspoon grated fresh ginger
• 1 (2 inch long) cinnamon stick
• 1 large pinch of cayenne or red-pepper flakes
• 2 tablespoons of olive oil
• 1 large leek, trimmed, halved lengthwise and cut into half-moons
• 1/2 cup of orange juice
• 1 cup of chopped fresh herbs (cilantro, dill, parsley, mint – or a combination)

Method:

1. Preheat the oven to 350 degrees F. In a large bowl combine the chicken with 1 teaspoons of salt, cumin, coriander, and pepper. Toss to combine and let the chicken marinate while you prepare the other ingredients.
2. In another bowl, combine the sweet potatoes, carrots, dates, lemon zest, grated ginger, cinnamon stick, and red pepper (or cayenne) with 1 teaspoon of salt. Stir to combine.
3. In a 5 to 7 quart Dutch oven, heat the oil over medium high heat. Add as many pieces of chicken to comfortably fit in the bottom of the pan without crowding. Brown the chicken on each side, about 5 minutes. Transfer the chicken to a plate as they brown. Repeat with the remaining chicken, adding more oil if it is needed.
4. Add the leeks to the pan with a pinch of salt and more olive oil if the pan is dry. Saute the leeks until golden and tender.
5. Place half the chicken over the leeks. Top with half the vegetable mixture, spreading it evenly over the chicken. Repeat the layering with the remaining chicken and sweet potato mixture. Pour the orange juice over into the pan.
6. Cover the pot and transfer it to the oven. Cook, covered, until the chicken and vegetables are tender, 55 to 70 minutes. Stir the mixture once after 30 minutes.
7. Remove from the oven and uncover, sprinkle with the fresh herbs and serve.

Braised Chicken with Sweet Potatoes and Dates

Braised Chicken with Sweet Potatoes and Dates