New This Month

Moroccan Braised Chicken with Carrots and Golden Raisins


Cumin and coriander infuse this chicken dish with North African flavors.

  • Servings: 6

Photography: John Kernick

Source: Whole Living, April 2011


  • 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


  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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