Wednesday, July 6, 2011

Paitence is Always Rewarded

I know you all have been extremely patient with me as I have not posted any new recipes at all lately. However, I have one that should make up for all the neglect. :)

Moroccan Braised Chicken with Carrots

1/2 tsp whole cumin seed
1/4 tsp coriander seed, crushed
2 Tbsp vegetable oil
6 chicken thighs,(about 1 lb) skin removed.
Kosher Salt
Fresh Ground Pepper
1/2 cup white wine
1 large onion, halved and thinly sliced
4 large carrots peeled and cut on the bias into 1 inch pieces
1 1/2 cups chicken stock
1/4 cup cilantro leaves
1 cup quinoa (pronounced keen-wah)

Preheat oven to 350. Heat a large oven proof pot over medium high heat. Toast spices for about 1 minute. Transfer to a bowl. Add oil to the pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes and set aside. Reduce heat to medium and saute onion. Add wine , scraping up brown bits with a wooden (not metal) spoon. Add carrots, stock, chicken and accumulated juices, and spices. Bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes.
Meanwhile, bring quinoa (after thoroughly rinsing), 2 cups water and 1/4 tsp salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let stand for 5 minutes covered. Fluff with fork.
Sprinkle chicken with cilantro when done and serve with quinoa.


  1. I will def try this! We love all these ingredients and I just got some lovely antibiotic/hormone free chicken so this is perfect! Thanks Mel....

  2. Sounds great! I was just thinking of you and the man and decided I hadn't visited your blog in a while!! Hope you are both doing well!!