Equipment
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs, patted completely dry
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml olive oil
Braising Base
- 1 red onion, diced
- 4 garlic, minced
- 3 fresh rosemary, leaves chopped, stems discarded
Stew Ingredients
- 250 g chickpeas, rinsed and drained
- 100 g medjool dates, pitted and roughly chopped
- 250 ml chicken broth, warm or room temperature
- 1 lemon, zested and juiced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 664 kcal
- Protein
- 39 g
- Carbohydrates
- 41 g
- Fat
- 39 g
- Fiber
- 7 g
- Sugar
- 22 g
- Sodium
- 1133 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 197 mg
- Potassium
- 783 mg
- Calcium
- 87 mg
- Iron
- 2.7 mg
- Magnesium
- 75 mg
- Phosphorus
- 406 mg
- Zinc
- 3.3 mg
- Vitamin A
- 51 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.36 mg
- Niacin
- 10.0 mg
- Folate
- 51 mcg
- Water
- 296 g
Sources: USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Ensure the rack is positioned in the middle of the oven.
Thoroughly pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and black pepper.
Place the oven-proof skillet over medium heat and add the olive oil. Once the oil begins to shimmer, lay the chicken thighs in the skillet skin-side down.
Flip the chicken thighs using tongs and sear the flesh side for just 2 minutes. Transfer the chicken to a clean plate and set aside, leaving the rendered fat in the skillet.
Add the diced red onion to the hot skillet. Sauté until softened and translucent, stirring occasionally to coat the onions in the chicken fat.
Add the minced garlic and chopped fresh rosemary to the skillet. Sauté constantly to prevent the garlic from burning, until highly fragrant.
Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Stir the drained chickpeas, chopped dates, and lemon zest into the broth mixture. Bring the liquid to a gentle simmer.
Nestle the seared chicken thighs back into the skillet on top of the chickpea mixture. Ensure the crispy skin remains exposed above the liquid line.
Transfer the skillet uncovered to the preheated oven. Braise until the liquid has reduced slightly and the chicken is fully cooked through to a safe internal temperature of 74°C (165°F).
Carefully remove the hot skillet from the oven. Drizzle the freshly squeezed lemon juice evenly over the dish and let it rest for a few minutes before serving.
Chef's Notes
- Leaving the chicken skin exposed above the liquid during the braise is the secret to a textural masterpiece. It allows the meat to become meltingly tender below while the skin roasts and crisps above.
- Medjool dates are ideal here because their high sugar content and soft texture allow them to essentially melt into the broth, creating a luxurious sweet-and-savory pan sauce.
- Do not discard the fond, the browned bits left in the pan after searing the chicken. Deglazing the pan lifts these caramelized proteins into the broth, providing the foundational umami for the dish.
- If you prefer a thicker stew, you can gently mash about a quarter of the chickpeas with the back of a fork before returning the chicken to the pan. The starches will naturally thicken the braising liquid.
Storage
Refrigerator: 4 days — Store in an airtight container. The chicken skin will soften in the refrigerator.
Freezer: 2 months — Freeze in an airtight container. The texture of the chickpeas may soften slightly upon thawing.
Reheating: Reheat in a 180°C/350°F oven for 15 minutes, or until the chicken reaches an internal temperature of 74°C/165°F and the skin crisps back up.
Troubleshooting
Chicken skin is rubbery or pale after baking
Cause: Moisture on the skin before searing, or the liquid level in the pan was too high during the braise
Fix: Place the skillet under the oven broiler for 2 to 3 minutes, watching carefully so the dates do not burn
Prevention: Thoroughly pat the chicken dry before cooking and ensure the skin remains exposed above the broth
Garlic turned bitter
Cause: The pan was too hot when adding the garlic, causing it to burn
Fix: Cannot be fixed if burnt, requires starting the base over
Prevention: Lower the heat slightly before adding garlic and keep it moving in the pan
Sauce is too watery at the end
Cause: Oven temperature was too low, preventing proper evaporation
Fix: Remove the chicken to a plate and boil the sauce on the stovetop for 3 to 5 minutes until reduced
Prevention: Ensure oven is fully preheated to 200C before placing the pan inside
Cultural Context
The combination of braised meats, sweet dried fruits, and warming herbs reflects deep Mediterranean and North African culinary traditions. Often prepared in a tagine or wide braiser, this method balances the savory depth of rendered poultry fat with the bright acidity of citrus and the caramelized, molasses-like sweetness of dates.
