Chicken with Apples and Raisins

A skillet filled with the exotic, delicious dish, Chicken with apples and raisins.

Serving Size

Serves 6, 1-2 pieces of chicken and ¾ cup vegetable mixture per serving

Ingredients

  • 1 large onion
  • 2 large carrots
  • 2 medium apples
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 5 pounds bone-in chicken pieces
  • 2 Tablespoons canola oil, divided
  • 1 (15-ounce) can low-sodium chicken broth
  • ¾ cup raisins

Optional Ingredients:

  • ½ cup chopped nuts (such as walnuts, almonds, or pecans)
  • ¼ cup fresh parsley and/or cilantro

Materials

  • Can opener
  • Cutting board
  • Food thermometer
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Paper towels
  • Plate
  • Sharp knife
  • Small bowl
  • Vegetable peeler

Nutritional Information

Instructions

  1. Peel and dice onion. Rinse, peel, and dice carrots. Rinse and dice apples.
  2. If using, chop nuts. Rinse and mince parsley or cilantro.
  3. In a small bowl, mix cinnamon, coriander, cumin, ¼ teaspoon salt, and pepper.
  4. Pat chicken dry with paper towels. Remove skin. If using whole chicken legs, separate the thigh and drumstick. If using bone-in chicken breasts, cut in half on the diagonal so pieces are almost even. Rub chicken pieces with spice mixture.
  5. 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.
  6. 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.
  7. 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.

Chef's Notes

  • 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.

Chicken with Apples and Raisins

A skillet filled with the exotic, delicious dish, Chicken with apples and raisins.

Serving Size

Serves 6, 1-2 pieces of chicken and ¾ cup vegetable mixture per serving

Ingredients

  • 1 large onion
  • 2 large carrots
  • 2 medium apples
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 5 pounds bone-in chicken pieces
  • 2 Tablespoons canola oil, divided
  • 1 (15-ounce) can low-sodium chicken broth
  • ¾ cup raisins

Optional Ingredients:

  • ½ cup chopped nuts (such as walnuts, almonds, or pecans)
  • ¼ cup fresh parsley and/or cilantro

Materials

  • Can opener
  • Cutting board
  • Food thermometer
  • Large skillet
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Paper towels
  • Plate
  • Sharp knife
  • Small bowl
  • Vegetable peeler

Nutritional Information

Instructions

  1. Peel and dice onion. Rinse, peel, and dice carrots. Rinse and dice apples.
  2. If using, chop nuts. Rinse and mince parsley or cilantro.
  3. In a small bowl, mix cinnamon, coriander, cumin, ¼ teaspoon salt, and pepper.
  4. Pat chicken dry with paper towels. Remove skin. If using whole chicken legs, separate the thigh and drumstick. If using bone-in chicken breasts, cut in half on the diagonal so pieces are almost even. Rub chicken pieces with spice mixture.
  5. 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.
  6. 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.
  7. 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.

Chef's Notes

  • 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.
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