Moroccan Braised Chicken with Carrots and Golden Raisins


  • ¼ cup cilantro leaves, chopped
  • 1 cup quinoa
  • ¼ cup golden raisins
  • 1 ½ cups low-sodium chicken stock
  • 4 large carrots, peeled and cut on the bias into 1-inch pieces
  • ½ cup white wine
  • 1 large onion, halved and thinly sliced
  • + 5 more ingredients
    • Coarse salt and freshly ground black pepper
    • 2 tablespoons vegetable oil
    • ¼ teaspoon coriander seed, crushed
    • 6 chicken thighs (about 2 pounds), skin removed
    • ½ teaspoon whole cumin seed

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 win...

View full recipe at SpringPad


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