Moroccan Braised Chicken with Carrots and Golden Raisins

Mmmmm! *spooning out one more hearty taste* This recipe is loaded with flavor- sweet, tangy, spicy- the works! I enjoyed the process as much as the finished product.

‘Twas my first time ‘braising’, ya know!?!? After spending an hour over the stove, could I stand to do it again??? MOR-AH-CAN!! LOL

Enjoy Chicanasanas! 

*Recipe taken from Whole Living Magazine (one of my FAVS!!)

1/2 tsp whole cumin seed

1/4 tsp coriander seed, crushed

2 Tbsp vegatable oil

6 chicken thighs (about 2 lbs), skin removed

Course salt and freshly ground 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 of golden raisins (Disclaimer: I did 1 cup! Love raisins!)

Preheat oven to 350. Heat a large oven-proof 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 onions. Add wine, scraping 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 tender, about 45 minutes.