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Braised Chicken Thighs With Sweet Potatoes and Dates

This vibrant dish draws inspiration from tsimmes, a beloved Ashkenazi recipe traditionally enjoyed during Rosh Hashanah and other Jewish holidays. Combining succulent chicken thighs with sweet potatoes, carrots, and dried fruits, it features a medley of warming spices and a touch of citrus. Slowly braised in a Dutch oven, this one-pot meal harmonizes sweet, savory, and tangy flavors, creating a fragrant and comforting centerpiece for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle the finished dish with fresh cilantro or dill before serving.

Notes

Tip: To avoid overcooking, consider the use of chicken breasts impractical due to the prolonged braising time required for root vegetables.