Moroccan Braised Chicken with Carrots and Golden Raisins

Moroccan Braised Chicken with Carrots and Golden Raisins
Cumin and coriander infuse this chicken dish with North African flavours.
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. Sprinkle chicken with cilantro and serve with quinoa.