Serves 6, 1-2 pieces of chicken and ¾ cup vegetable mixture per serving
- 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
- ½ cup chopped nuts (such as walnuts, almonds, or pecans)
- ¼ cup fresh parsley and/or cilantro
- Can opener
- Cutting board
- Food thermometer
- Large skillet
- Measuring cups
- Measuring spoons
- Medium bowl
- Paper towels
- Sharp knife
- Small bowl
- Vegetable peeler
- Peel and dice onion. Rinse, peel, and dice 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. If using bone-in chicken breasts, cut in half on the diagonal so pieces are almost even. 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.