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Braised Chicken

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Braised Chicken
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Servings
6-8
Ingredients
For the chicken
  • 1/2 cup greek yogurt
  • 2 tablespoons pomegranate molasses
  • 1 lime juiced
  • 1/2 teaspoon saffron
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 12 boneless chicken thighs skin-on
  • 2 tablespoons extra virgin olive oil
  • 1 cup chicken stock
  • 18 dates
  • 24 dried apricots
For serving
  • Cooked pearl couscous
  • 1/2 cup sliced almonds toasted
  • Pickled peppers
  • Cilantro leaves torn
Servings
6-8
Ingredients
For the chicken
  • 1/2 cup greek yogurt
  • 2 tablespoons pomegranate molasses
  • 1 lime juiced
  • 1/2 teaspoon saffron
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 12 boneless chicken thighs skin-on
  • 2 tablespoons extra virgin olive oil
  • 1 cup chicken stock
  • 18 dates
  • 24 dried apricots
For serving
  • Cooked pearl couscous
  • 1/2 cup sliced almonds toasted
  • Pickled peppers
  • Cilantro leaves torn
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large bowl, whisk together yogurt, pomegranate molasses, lime juice, saffron, salt and pepper. Add chicken thighs and toss to coat with marinade. Cover and refrigerate overnight to allow flavors to develop.
  2. Remove chicken from marinade and wipe off any excess. In large cast iron pot, heat 2 tablespoons olive oil and sear chicken in batches until golden on both sides, 4–6 minutes. Return all chicken thighs to pot, add dates and apricots, and cover halfway with chicken stock. Simmer for 45–60 minutes, until chicken is cooked through and tender.
  3. Serve with cooked pearl couscous and garnish with almonds, pickled peppers and cilantro.
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