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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of the oven and heat the oven to 350 degrees. | 2. Season the chicken pieces generously with salt and pepper. Using a 10-11" straight side ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken skin side down in the pan (it'll be crowded), and cook until deeply brown, about 5 minutes. Use a splatter screen if you have one). Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to plate. | 3. Pour out and discard all but 1 tablespoon of the fat in the pan. Put the pan over medium heat. Add the onion and cook, stirring frequestly, until it's soft and begins to color, 6 to 8 minutes. | 4. Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. | 5. Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. | 6. return the chicken to the pan. Cover, transfer to the oven and braise for 15 minutes. | 7. Add the dates and continue to braise until the chicken is fork-tender and the drumstick meatstarts to come away from the bone, 30 to 35 minutes more. | 8. With a slotted spoon, transfer the chicken and the dates to a serving dish and keep warm by loosely covering the dish with foil. | 9. Tilt the saute pan and skim off as much fat as possible from the sauce. | 10. Bring the sauce to a boil over medium-high heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, abouth 5 minutes. | 11. Add the lemon juice and season to taste. | 12. Pour the sauce over the chicken, sprinkle with the chopped cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
skin	4		trimmed bone fat	-	-	-	-
chicken drumstick	4		skin-on trimmed fat	-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
red onion	1		sliced	60.0	14.01	1.65	0.15
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1	teaspoon	ground	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
carrot juice	1 1/4	cups		118.0	27.375999999999998	2.8025	0.4425
chicken broth	3/4	cup	canned	58.59	1.4175	8.3538	1.9656
date	10 -12		pitted halved	0.0	0.0	0.0	0.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.