This version of the traditional North African dish gets its protein from both the braised chicken and the quinoa that takes the place of the usual couscous. Carrot and raisins lend a sweet flavor.
- 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
- 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.