Chicken with Apples and Raisins

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

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.