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Chicken with Apples and Raisins







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