Braised Chicken Thighs With Sweet Potatoes and Dates

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.

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

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.

Wow! Delicious! This takes longer to prep than I’m used to for a one pot meal, but it was done after 40 minutes in the oven. Tasted perfect. I can’t imagine keeping it in for 70. I used giant green onions instead of leek and recommend it. Might try shallots next time. I laid the cinnamon stick on top. I juiced 2 mandarin oranges for the OJ. It was a perfect pairing with the dates and cinnamon. The flavors in this are incredible and perfectly balanced. And it’s perfect for the holidays!

Please use chicken with bones. Pull the skin off but keep the bones. I love recipes like this: a mixup of flavors and slow cooking but bones add flavor and calcium. We need both of these things.

Excellent! I will definitely be making this again. I followed the recipe exactly, other than using a yellow onion instead of a leek. Straightforward recipe and not fussy. Final flavors were complex and chicken was tender and well seasoned.

Delicious and everyone said this needs to be in heavy rotation! I used bone in thighs and an onion instead of leeks. Also added a half cup more orange juice so that there would be plenty of sauce. I think a half cup of dry white wine would work as well. Once done, I took the meat off the bone and added back in the pot, submerging in juice. Otherwise, followed recipe exactly. Super flavorful and moist. Served over cheese grits but would work well with rice or polenta.

This dish surely shares its roots with Moroccan tagine — a connection worth celebrating.

I was in a hurry so I cooked this in the instant pot - with a bit more orange juice - and it came out tasting wonderful. I followed all the steps, frying the chicken to cook it through, then put it on high pressure cook for 10 mins, instant release. I then drained the liquid, reduced it and poured it over the chicken, which I'd arranged skin-side up in the serving dish. Worked beautifully.

It was a great make-ahead dish, reheated on the stove. 55 minutes in oven was enough. Used less orange juice and added chicken broth, and used onion and fennel in place of leeks. I had to add some lemon juice when reheating because it was too sweet. It was well received by both dinner guests and small children.

Great dish...20 minute prep will take a normal human 45 minutes. :)

Preparation was a breeze and once it's all in the pot it's basically done. Orange flavor comes out nice, accentuated by the fresh ginger. I used skinless chicken thighs with the bone still in which is what I had on hand. I halved all quantities and made a single layer in my 10 inch Dutch oven which worked out fine for 3 servings. Just the vegetables were already qualified as Christmas-dinner-worthy. Will definitely cook again.

This is really a fabulous recipe. It comes together so seamlessly and results in an incredible journey of flavor. I used a little under 2 lbs chicken breast for 55 mins, which was just right. Do not miss the dill- it ties the dish together so well. Thinking I’ll make this for a small party coming up as I imagine it can be divvied up quite nicely for a hearty holiday dish with a big piece of bread.

Cooked for 60 mins; chicken great but 1/2 inch dice on potato too small. Broke down too much. Will chop larger next time or cook less but then carrots likely won’t be done. Used dried apricots which were a good add. 5 mins cook time for leeks on med high too long — lower heat to med low and add more oil. 3-4 mins tops.

This is outstanding, an absolute keeper. I opted for prunes, and dill rather than cilantro. The dill really does make it special -- it filled out the flavor in a three dimensional way that I suspect cilantro might not. I did make one change, and added 1/2 cup dry white wine in addition to the 1/2 cup orange juice. The resulting sauce was indeed quite silky and perfect. Would not make change another thing.