These braised chicken legs are braised in carrot juice and spices which makes them exotic and exquisite. They are very tender and super easy to make. I am combining legs with thighs but you do not need to do so.
These braised chicken legs are elegant enough to make for company. They are different and a great meal. You can use freshly juiced carrots or bottle juice if you like.
These juicy braised chicken legs go beautifully with rice or couscous.
Here is what you are going to need for these delicious carrot juice braised chicken legs:
Serves six
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.
Serve with rice or couscous.
CALORIES 239.04; FAT 8.45 grs (sat 2.40; mono 3.36; poly 1.96); PROTEIN 19.15 grs ; FIBER 2.38 grs; CARBS 22.15 grs; CHOLESTEROL 73.93 mg; IRON 1.65 mg; SODIUM 706.37 mg; CALCIUM 40.58 mg
