Braised Chicken Thighs With Sweet Potatoes and Dates
Rich with tradition and bursting with flavor, this recipe for Braised Chicken Thighs with Sweet Potatoes and Dates offers a modern twist on tsimmes, a cherished Ashkenazi dish. Perfect for festive occasions, it combines tender chicken, hearty vegetables, and sweet dried fruits.
Every ingredient in this one-pot wonder melds seamlessly, from the fragrant spices to the zesty hint of orange juice. The result is a meal that’s sweet, savory, and tangy, with just a touch of spice to intrigue the palate.
Whether you’re celebrating a holiday or simply craving a comforting dinner, this dish delivers warmth and depth in every bite. Its vibrant colors and bold flavors make it as visually stunning as it is delicious.
Braised Chicken Thighs with Sweet Potatoes and Dates: Ingredients Spotlight
Chicken Thighs
Tender and flavorful, these juicy cuts form the heart of the dish, soaking up the rich, spiced braising liquid for a melt-in-your-mouth experience.
Sweet Potatoes
Naturally sweet and earthy, they add a creamy texture and vibrant color, balancing the dish’s savory and tangy notes.
Dates
Plump and luscious, these dried fruits infuse the dish with a caramel-like sweetness that complements the spices and citrus beautifully.
Leeks
Delicate and aromatic, leeks lend a mild onion flavor, building the dish’s savory depth with every sautéed layer.
Orange Juice
Freshly squeezed for a tangy brightness, it ties the flavors together, adding a zesty twist to the rich, spiced broth.
Cinnamon Stick
A warm and fragrant addition, this spice creates an inviting aroma and enhances the dish’s festive, comforting character.
Recipe Tips for Braised Chicken Thighs with Sweet Potatoes and Dates
- Maximize Flavor Through Marination
Allow the chicken thighs to marinate with salt, coriander, cumin, and pepper for at least 30 minutes before browning. This step infuses the meat with bold flavors and ensures that each bite is aromatic and well-seasoned. - Layer Ingredients Strategically
When assembling the dish in the Dutch oven, layer the chicken and sweet potato mixture evenly. This ensures that the flavors meld beautifully and all ingredients cook evenly, resulting in a silky, cohesive texture. - Adjust for Sweetness and Spice
Tailor the balance of sweet and spicy to your liking. For a sweeter dish, add a few more dates or prunes. Prefer a spicier kick? Increase the cayenne or red-pepper flakes slightly for a bold contrast.
What to Serve with Braised Chicken Thighs with Sweet Potatoes and Dates
- Couscous or Quinoa
Light and fluffy, couscous or quinoa is perfect for soaking up the dish’s flavorful braising liquid. Their mild flavor complements the sweet and tangy profile while adding a touch of heartiness. - Roasted Green Vegetables
Serve alongside roasted Brussels sprouts or green beans for a fresh, earthy counterbalance to the dish’s rich and sweet notes. A drizzle of lemon or balsamic glaze can further enhance this pairing. - Crusty Bread
A slice of crusty bread is ideal for sopping up every bit of the vibrant sauce. Whether it’s sourdough or a rustic loaf, it adds a comforting element and textural contrast.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Chicken breasts can be used, but they may overcook due to the longer braising time. To prevent dryness, consider cutting the breasts into large chunks and monitoring the cooking time closely.
Q: Can I prepare this dish ahead of time?
Yes, this dish is even more flavorful the next day. Allow it to cool, refrigerate, and gently reheat over low heat before serving.
Q: Are there alternative spices I can use?
Absolutely. While coriander and cumin create a warm, earthy base, you can experiment with smoked paprika, turmeric, or allspice for a different flavor profile.
Q: What if I don’t have a Dutch oven?
A deep, oven-safe skillet or a heavy stock pot with a tight-fitting lid will work as a substitute. Just ensure it’s large enough to layer the ingredients properly.
Braised Chicken Thighs With Sweet Potatoes and Dates
Ingredients
- Boneless skinless chicken thighs
- Kosher salt Diamond Crystal preferred
- Ground coriander
- Ground cumin
- Freshly ground black pepper
- Sweet potatoes peeled and diced into ½-inch cubes
- Carrots peeled and sliced into ¼-inch rounds
- Dates or prunes chopped (alternatively, other dried fruits)
- Freshly grated lemon zest
- Minced or grated fresh ginger optional
- Cinnamon stick approximately 2 inches long
- Ground cayenne pepper or red pepper flakes
- Extra-virgin olive oil
- Leeks trimmed, halved lengthwise, and cut into half-moon slices
- Freshly squeezed orange juice
- Fresh cilantro or dill finely chopped
Instructions
- Preheat the oven to 350°F (175°C). In a large mixing bowl, toss the chicken thighs with a teaspoon of salt, coriander, cumin, and black pepper. Allow the mixture to marinate as you prepare the remaining components.
- In a separate bowl, combine the diced sweet potatoes, carrot slices, chopped dates or prunes, lemon zest, optional ginger, cinnamon stick, cayenne, and an additional teaspoon of salt. Mix thoroughly to evenly coat the vegetables and fruit with the spices.
- Heat olive oil in a 5- to 7-quart Dutch oven over medium-high heat. Add the marinated chicken thighs in batches, ensuring the pan is not overcrowded, and sear until golden brown on both sides, about 5 minutes per side. Transfer browned chicken to a plate and repeat with the remaining pieces, adding oil as needed.
- Reduce the heat to medium and add the sliced leeks to the Dutch oven along with a pinch of salt. Sauté until softened and lightly golden, approximately 5–7 minutes, adding more oil if necessary.
- Begin layering the dish by placing half of the seared chicken atop the leeks. Spread half of the sweet potato mixture evenly over the chicken. Repeat the process with the remaining chicken and vegetable mixture. Pour the orange juice over the assembled ingredients.
- Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the dish braise for 55–70 minutes, stirring gently midway through the cooking process, until the chicken and vegetables are tender and infused with the aromatic sauce.
- Sprinkle the finished dish with fresh cilantro or dill before serving.
