Braised Chicken Thighs With Sweet Potatoes and Dates Recipe (2024)

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.

Delicious and nutritious! Other than doubling the liquid and tripling the prep time, made essentially as written. Beats my mother's tsimmes recipe by far!

This was amazing! I substituted white wine and chicken broth for the orange juice and used a bit more than the recipe called for. Parsley instead of cilantro (it’s what I had). And more veg. I also changed the order a bit. Sautéed onions, then added chicken to brown, then dumped in the veg. Stirred and put in the oven for 55 minutes covered and 10 minutes uncovered. One of my teenagers said he could eat this every day.

Used 1 cup orange juice and about half cup chicken stock Used Pumpkin and carrots Added extra salt and pepper. Extra spice which helped with flavor. Covered for 30 mins, stirred, covered for 20, uncovered for about 15-20 (watch for burning). Finished with extra black pepper, salt, squeeze of OJ.Served over rice which was great. Next time: Could try using White wine which I think would be great. More cayenne Could try star anise. Will definitely try dill instead of cilantro next time.

I made this dish and it came out amazing. I did not need to add extra liquid but I could have if I wanted more sauce. I used boneless thighs and they did not dry out.I only cooked the stew for 45 minutes in the oven because I was worried that the sweet potato would turn to mush—bringing it out early left the potatoes firm. The prep is substantial. I do not recommend starting the oven until the leek phase.

Delicious! Doubled the spice rub on the chicken.

Used butternut squash about 1.5 lb, small sweet potato and wine for deglazing pot after cooking leeks.

Made this with butternut squash substituted for the sweet potato, because it’s less sweet. So delicious! Will make again.

Followed recipe except used skinless, bone-in chicken. Delicious. Served with white rice

I made this last night because I had the ingredients and the reviews were so positive. I think this is a case of to each his own. I found it too sweet with the sweet potatoes, dates, orange juice. Just thought I’d say not every one likes the same thing, but if you love sweet things, by all means make this. If you like more savory look on. BTW. I love most of Melissa’s recipes.

Made this per the recipe, no free-styling, and it was excellent. Since it’s just me I had leftovers for days, but it only got better with time. 👍🏻

Just finished eating my first serving. Delicious! I used ground ginger in place of fresh, a sweet onion, and served with steamed medium grain rice. My husband loved it! The spices are full flavored without overpowering the dish. Definitely a Keeper!

I have made this twice - once in the Instant Pot and once in the oven as directed. Both times the sweet potatoes turned to mush while the carrots were nice and firm. I cut the potatoes about 1inch cubes rather than 1/2 in. Any suggestions? I don't see anyone saying this was a problem for them.

Very tasty recipe. I made it over Xmas using chicken, exactly as in the recipe, & it was a huge hit served over Moroccan couscous. Today I made it again, replacing the chicken with chunks of lamb & cooking it in my slow cooker for 4 hours whilst we went out hiking. We came home to the fragrant smell of this dish filling the house. I served the meal over couscous again & garnished it with finely chopped parsley & cilantro, it was AMAZING…give it try!

We thought this dish was terrific!! Glad I added a full cup of orange juice…it needed it! Easy, fast and delicious over brown rice!

Thanks to everyone for the tips as it led me to a delicious preparation! I used 1 cup OJ as several others suggested and the lemon juice deglaze for the leeks was perfect as my dutch oven can quickly burn the fond. I also did 1/3 dates (use less sweet ones if you can find them), 1/3 prunes and 1/3 dried unsulfured and unsweetened apricots to avoid the dish becoming too sweet. It worked. This was a lot of prep but it was worth it.