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Moroccan Braised Chicken with Carrots and Golden Raisins Photo: John Kernick

Moroccan Braised Chicken with Carrots and Golden Raisins

Whole Living, April 2011 http://www.marthastewart.com/132469/moroccan-braised-chicken-carrots-and-golden-raisins
3.64865
Rated
72.973100(39)39
  • 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

  1. 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.
  2. 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.
  3. Sprinkle chicken with cilantro and serve with quinoa.

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