Moroccan Braised Chicken with Carrots and Golden Raisins
Author: Reposted from Martha Stewart
Serves: 6
Cumin and coriander infuse this chicken dish with North African flavours.
Ingredients
½ tsp whole cumin seed
¼ tsp coriander seed, crushed
2 tbsp vegetable oil
6 chicken thighs (about 2 ib), skin removed
coarse salt and freshly ground black pepper
1 large onion, halved and thinly sliced
½ cup white wine
4 large carrots, peeled and cut on the bias into 1 inch pieces
1½ cups low-sodium chicken stock
¼ cup golden raisins
1 cup quinoa
¼ cup cilantro leaves, chopped
Instructions
Preheat oven to 350°F. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
Meanwhile, bring quinoa, 2 cups water, and ¼ teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
Sprinkle chicken with cilantro and serve with quinoa.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/moroccan-braised-chicken-carrots-golden-raisins/