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Gallery Moroccan Braised Chicken with Carrots and Golden Raisins Credit: John Kernick Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Moroccan Braised Chicken with Carrots and Golden Raisins Credit: John Kernick

Recipe Summary Servings: 6

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

Moroccan Braised Chicken with Carrots and Golden Raisins

Credit: John Kernick

Moroccan Braised Chicken with Carrots and Golden Raisins

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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

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.

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All Reviews for Moroccan Braised Chicken with Carrots and Golden Raisins

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All Reviews for Moroccan Braised Chicken with Carrots and Golden Raisins

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest