Braised Chicken Thighs With Sweet Potatoes and Dates

By Melissa Clark

Updated Dec. 5, 2023

Braised Chicken Thighs With Sweet Potatoes and Dates
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1 ½ hours
Prep Time
20 minutes
Cook Time
60 to 80 minutes
Rating
5(2,731)
Comments
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This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashanah and other Jewish holidays. This version includes boneless, skinless chicken thighs and spices, and lets everything simmer together in a Dutch oven until fragrant and silky. It’s a festive one-pot meal that’s sweet, savory and a little tangy from some orange juice used for braising.

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Ingredients

Yield:6 to 8 servings
  • 2½pounds boneless, skinless chicken thighs (see Tip)
  • 2teaspoons kosher salt (such as Diamond Crystal), more as needed
  • 1½teaspoons ground coriander
  • ½teaspoon ground cumin
  • ½teaspoon freshly ground black pepper
  • 1¼pounds sweet potato, peeled and cut into ½-inch chunks
  • 1pound carrots, peeled and cut into ¼-inch thick coins
  • 1cup dates or prunes, diced (or substitute other dried fruit)
  • 1teaspoon finely grated lemon zest
  • 1teaspoon grated or minced fresh ginger (optional)
  • 1(2-inch-long) cinnamon stick
  • 1large pinch ground cayenne or red-pepper flakes
  • 2tablespoons extra-virgin olive oil, more as needed
  • 1large leek, trimmed, halved lengthwise and sliced into half-moons
  • ½cup freshly squeezed orange juice
  • ¾cup chopped fresh cilantro or dill
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

382 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 31 grams protein; 688 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large bowl, combine chicken thighs, 1 teaspoon salt, coriander, cumin and pepper, tossing well. Set aside to marinate while you prepare the other ingredients.

  2. Step 2

    In another large bowl, add the sweet potato, carrot, dates or prunes, lemon zest, grated ginger if you like, cinnamon stick, cayenne and remaining 1 teaspoon salt. Stir to combine.

  3. Step 3

    In a 5- to 7-quart Dutch oven, heat oil over medium-high. Add as many pieces of chicken as comfortably fit in the bottom of the pan without crowding and brown on both sides, about 5 minutes. Transfer chicken pieces to a plate as they brown. Repeat with remaining chicken, adding more oil as needed.

  4. Step 4

    Add leeks, a pinch of salt and more olive oil to the pan if it looks dry. Sauté leeks until golden and tender, 5 to 7 minutes.

  5. Step 5

    Place half of the chicken in 1 layer on top of the leeks. Top with half of the sweet potato mixture, spreading it out evenly over the chicken. Repeat layering with the remaining chicken and sweet potato mixture. Pour orange juice into the pan.

  6. Step 6

    Cover pot and transfer to the oven. Braise, covered, until the chicken and vegetables are tender, for about 55 to 70 minutes, stirring the mixture after 30 minutes. Sprinkle with herbs and serve.

Tip
  • Because of the long braising time needed to cook the root vegetables, it can be tricky to use chicken breasts because they’re liable to overcook.

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Ratings

5 out of 5
2,731 user ratings
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Comments

Michael Johnson

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.

Krush

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

gary

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.

Holly K.

This is essentially tagine. Very tasty and satieting.

Connie

This was really yummy shook up the taste buds. Reminded me of a dish called Bastilla. I did mine on the stove top as it was 85 and humid. I also used a white sweet potato which was delicious. If you're stuck in flavor doldrum try this.

Ron McCutchan

Another note on improvising on this with what I had--I didn't do a full batch (3 large boneless, skinless thighs, two large sweet potatoes), and not having OJ (or a lemon to zest), I used half lemon juice and half white grape-peach juice--the 1/2 cup was perfect for the smaller quanitity, so agree with the notes re: more liquid. Also subbed in a yellow onion for the leek. Neither my partner or I are great with hot spice--I did use about a half-teaspoon of red pepper flakes and it was plenty.

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