Braised Chicken Thighs with Sweet Potatoes and Dates

cooking.nytimes.com

2½ pounds boneless, skinless chicken thighs (see Tip)

2 teaspoons kosher salt (such as Diamond Crystal), more as needed

1½ teaspoons ground coriander

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

1¼ pounds sweet potato, peeled and cut into ½-inch chunks

1 pound carrots, peeled and cut into ¼-inch thick coins

1 cup dates or prunes, diced (or substitute other dried fruit)

1 teaspoon finely grated lemon zest

1 teaspoon grated or minced fresh ginger (optional)

1 (2-inch-long) cinnamon stick

1 large pinch ground cayenne or red-pepper flakes

2 tablespoons extra-virgin olive oil, more as needed

1 large leek, trimmed, halved lengthwise and sliced into half-moons

½ cup freshly squeezed orange juice

¾ cup chopped fresh cilantro or dill

Directions at cooking.nytimes.com

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