This braised chicken is really good! The carrot juice and spices give it a very exotic yet affordable taste. You can even make it for a casual dinner party because it is so different! Serve it with mashed potatoes, roasted potatoes or rice. Here is what you are going to need for this:
4 chicken thighs
4 chicken legs
15 oz. pure carrot juice
½ cup chicken stock
1 large red onion, sliced
4 large dates, quartered
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cumin
Salt & Pepper
Preheat oven to 350 degrees.
Rinse and pat dry chicken thighs and legs.
Season generously with salt & pepper.
Coat an ovenproof pan with olive oil. Brown chicken evenly on all sides. Do not crowd the chicken in the pan. Work in batches if necessary.
Remove chicken from pan. Discard the fat.
Add a little chicken stock to the pan and de-glaze, making sure to scrape the brown pieces that stuck to the bottom of the pan.
Add the red onion slices. Stir and cook for a couple of minutes.
Place the chicken pieces on the sliced onion. Add the carrot juice, the rest of the chicken stock, the spices and the dates. Bring to a boil. Cover and place in the oven for 25 to 30 minutes.