Braised chicken in carrot juice and prunes recipe

5 from 1 vote

A adventurous and delicious North African inspired braised chicken recipe with a bold choice of spices.

Course Main Course

Cuisine American

Keyword braised, carrot, chicken, prunes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 668kcal

Cost 25

Preheat your oven to 350 F.
In a skillet placed over medium-high heat, add the olive oil.
2 Tbsp. extra-virgin olive oil
Place the eight chicken drumsticks in the skillet, and cook for about 5 minutes, until browned on one side. Then turn the pieces and cook the same way for about 5 minutes again. During the cooking process, you might want to cover up the skillet with a splatter screen to save some cleaning time.
8 chicken drumsticks
Transfer the drumsticks to either an oven-ready pot, a tagine, or a slow cooker and set aside.
In the same skillet, without washing it, and on medium heat, add the onions and cook for about 5 to 6 minutes until they soften.
1 large red onion
Add the ginger, cinnamon, and cumin to the onions and stir for about one minute.
¾ cup homemade chicken stock, 1 large red onion, ½ tsp. ground cumin, 1 tsp. ground cinnamon, 1 tsp. ground ginger, 2 Tbsp. fresh lemon juice, Sea salt and freshly ground black pepper
Pour the carrot juice and the chicken broth over the onions and bring to a boil. Make sure to scrape the bottom of the skillet as you stir, to get all the bits of ingredients that may have stuck to the bottom of the skillet during the process.
1 ¼ cups carrot juice
Once it boils, pour the mixture into the oven pot with the drumsticks. Add the prunes and cover the pot.
6 whole dried or fresh prunes
Place in the oven and braise for 40 to 50 minutes.
Serve with fresh cilantro sprinkled on top.
2 Tbsp. fresh cilantro