Braised Chicken with Carrot Juice, Dates & Spices

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Braised Chicken with Carrot Juice, Dates & Spices

This is another great one pot meal that is full of flavor. Braised chicken with carrot juice, dates and spices is the perfect comfort meal. You can also put all of the ingredients in your slow cooker on low for 6 hours for a perfect paleo dinner!

This is a great weeknight dinner to enjoy with your family!



  • 4-6 bone-in, chicken legs
  • 4-6 chicken drumsticks or chicken thighs
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled and thinly sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • *1/2 teaspoon ground cumin
  • 1-1/4 cups carrot juice
  • 3/4 cup low sodium chicken broth
  • 1/2 lb. (10 to 12) Medjool dates, pitted and halved lengthwise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley


  1. Position a rack in the center of the oven and heat the oven to 325ºF. Season the chicken pieces with salt and pepper. In a 10- or 11- inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan, and cook until deeply browned, about 5 minutes.


  2. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 2 tablespoon of the fat in the pan.
    Put the pan over medium heat.

  3. Add the onion and cook, stirring frequently, until it’s soft and begins to color, 6 to 8 minutes. Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. 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. Return the chicken pieces to the pan, along with any accumulated juices. Cover, transfer to the oven, and braise for 25 minutes.

  4. Add the dates, and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 30 to 35 minutes more.

  5. With a slotted spoon, transfer the chicken and dates to a serving dish and keep warm by covering the dish loosely with foil. Tilt the sauté pan and skim off as much fat as possible from the sauce.

  6. Bring the sauce to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the sauce is slightly thickened, about 5 minutes. Add the lemon juice and season to taste with salt and pepper.

  7. Pour the sauce over the chicken, sprinkle with the chopped parsley

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