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Braised Chicken Thighs with Sweet Potatoes and Dates
  • 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
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