Photo by Farideh Sadeghin
Prep time: 10 minutes
Total time: 1 hour and 45 minutes
1 ½ pounds|680 grams bone-in, skinless chicken thighs (about 6)
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large yellow onion, diced
1 teaspoon ground turmeric
3 garlic cloves, finely chopped
1 head celery, cut into 1-inch pieces
4 cups|1 liter chicken stock
1 cup|30 grams finely chopped parsley
½ teaspoon ground cinnamon
6 ounces|170 grams medjool dates, pitted and roughly chopped
steamed basmati rice, to serve
- Season the chicken all over with salt and pepper. Heat the oil in a large saucepan over medium-high. Add the chicken and cook, flipping once, until golden, about 7 minutes. Transfer to a plate.
- Add the onion to the saucepan and cook, stirring, until lightly golden, about 3 minutes. Add the turmeric and garlic and cook 1 minute more, then stir in the celery. Cook for 2 to 3 minutes, then return the chicken to the pan along with the stock, parsley, and cinnamon and bring to a boil. Reduce the heat to maintain a simmer and cook, partially covered, until the chicken is tender, about 1 hour and 30 minutes. Add the dates and season with salt and pepper. Cook for 10 minutes longer, then serve with the rice.
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