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.
Video
Notes
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.