Directions

(serves 6, 1-2 pieces of chicken and ¾ cup vegetable mixture per serving):

1. In a small bowl, mix cinnamon, coriander, cumin, ¼ teaspoon salt and pepper.

2. Pat chicken with paper towels. Remove skin. Cut thighs from drumsticks (if using whole legs) and cut breast in half.

3. Rub chicken pieces with spice mixture.

4. In a large skillet over medium heat, heat 1 tablespoon oil. Add onion, carrots and apples. Cook, stirring occasionally, until starting to brown, about 15-minutes. Transfer to medium bowl.

5. Add remaining 1 tablespoon oil to skillet. Brown chicken in 2 batches. 2-4 minutes per side. Return all chicken pieces to skillet and add broth. Bring to simmer. Cook, turning occasionally, until chicken reaches internal temperature of 165°F, about 15-25 minutes depending on size of the pieces. Transfer cooked chicken to a clean plate.

6. Add raisins, vegetable mixture, and remaining ¼ teaspoon salt to skillet. Bring to a simmer and cook until liquid is almost gone, 5-10 minutes more. Serve over cooked chicken.

Cook's Note

• Serve with whole grain couscous or brown rice and a vegetable side dish.
• Try the Moroccan Carrot Salad or Sautéed Greens.
• Try using dried currants or apricots in place of raisins.