- 1 Onion Large
- 2 Carrots Large
- 2 Apples Medium
- 1 teaspoon Cinnamon
- 1 teaspoon Coriander
- 1 teaspoon Ground Cumin
- ½ teaspoon Salt Divided
- ¼ teaspoon Ground Black Pepper
- 5 pounds Chicken Bone-in, pieces
- 2 Tablespoons Canola Oil Divided
- 1 can Chicken Broth 15 ounces; low-sodium
- ¾ cup Raisins
- ½ cup Nuts Optional; walnuts, almonds, pecans
- ¼ cup Parsley Optional; or cilantro
- Large Skillet
- Medium Bowl
- Food Thermometer
- Peel, rinse, and dice onion and carrots. Rinse and dice apples.
- If using, chop nuts. Rinse and mince parsley or cilantro.
- In a small bowl, mix cinnamon, coriander, cumin, ¼ teaspoon salt, and pepper.
- Pat chicken dry with paper towels. Remove skin. If using whole chicken legs, separate the thigh and drumstick. Rub chicken pieces with spice mixture.
- 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 a medium bowl.
- 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 a simmer. Cook, turning occasionally, until chicken reaches an internal temperature of 165°F, about 15-25 minutes depending on size of the pieces. Transfer cooked chicken to a clean plate.
- 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. If using, top with nuts and herbs.
- Serve with whole grain couscous or brown rice and a vegetable side dish.
- Try using dried cranberries or apricots in place of raisins.
- Bone-in chicken pieces tend to be less expensive, but this recipe will work just as well with boneless chicken if you prefer.
Keyword Apple, Apples, Broth, Carrot, Carrots, Chicken, Chicken Broth, Cinnamon, Coriander, Cumin, Ground Cinnamon, Low Sodium Broth, Onion, Onions, Raisins, Vegetable Broth