Moroccan Braised Chicken with Carrots and Golden Raisins
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- Yield Serves 6
Ingredients
- 1/2 teaspoon whole cumin seed
- 1/4 teaspoon coriander seed, crushed
- 2 tablespoons vegetable oil
- 6 chicken thighs (about 2 pounds), skin removed
- Coarse salt and freshly ground black pepper
- 1 large onion, halved and thinly sliced
- 1/2 cup white wine
- 4 large carrots, peeled and cut on the bias into 1-inch pieces
- 1 1/2 cups low-sodium chicken stock
- 1/4 cup golden raisins
- 1 cup quinoa
- 1/4 cup cilantro leaves, chopped
Directions
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Preheat oven to 350 degrees. 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 1/4 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.
Made this twice now and doubled the spices the 2nd time. It was fantastic and perfect for a cold rainy night. Used chicken thighs both times. Delicious!
This recipe was ok. Not as flavorful as I expected it to be, but I assumed it was partly because I used chicken breast instead of thighs. It was good, but not good enough to need to make it again.