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Moroccan Braised Chicken

By Martha Stewart Test Kitchen


½ teaspoon whole cumin seed
¼ 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
½ cup white wine
4 large carrots, peeled and cut on the bias into 1-inch pieces
1 ½ cups low-sodium chicken stock
¼ cup golden raisins
1 cup quinoa
¼ cup cilantro leaves, chopped
Scanned image of church recipe


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.


1. Moroccan Braised Chicken with Carrots and Golden Raisins: https://www.marthastewart.com/1050226/moroccan-braised-chicken-carrots-and-golden-raisins