Date Braised Chicken Thighs
These date braised chicken thighs are sweet, tangy, savory, and fall off the bone. I served it with rice, israeli salad, hummus, pita and roasted cauliflower when I had friends over recently. This chicken dish was the star of the show. It takes a couple hours to make, but I love how there’s minimal chopping and majority of the cook time is from the low and slow braise. Enjoy!
Ingredients:
9 skin-on bone-in chicken thighs
1 yellow onion
10 medjool dates
1 quart chicken bone broth or store bought chicken stock
3 lemons
Thyme and/or dried oregano
Salt/ pepper
Method:
Preheat oven to 300F
Slice onion with the grain. Pit the medjool dates and cut each date into 4 pieces.
Remove chicken from packaging and pat dry with a paper towel. Once dried season generously with salt and pepper on both sides.
Heat a skillet over medium heat. Coat the skillet with oil and seer skin side down (I did this in two batches)
After about 4-5 minutes the chicken skin should be golden brown. Remove golden brown thighs from pan and place skin side up in an oven safe dish or tray.
Sautee your sliced onions in the same skillet you seared the chicken with to get any fond from the bottom of the pan. Maintain the same medium heat.
After 4-5 minutes ,stirring occasionally, the onions should be translucent.
Add dates, oregano, thyme, chicken stock, and juice of one lemon to the skillet
Once it’s come to a boil pour this mixture over the chicken thighs in your oven safe dish. (try to get any onions or dates off of the chicken skin and in the broth)
Place your dish or tray in the oven uncovered to braise for one hour.
Once the hour is up, remove from oven.
Remove chicken from dish and pour the broth with dates and onions into a sauce pan
Reduce the sauce on high heat for a few minutes until thickened
Season with salt and lemon juice once you have the desired consistency
Spoon the seasoned sauce over the braised chicken and enjoy.
