Moroccan Braised Chicken with Organic Carrots and Hunza Raisins

I'm well beyond that bogus "Fat free" mentality from about a decade ago, and I prefer chicken thighs, wings and legs, because the healthy fat contained in quality pasture raised poultry is not only healthy, as healthy fat is as nececessary for balance, health, and wellness as is carbs and protein,  but also it makes for awesome chicken flavor. Plus, since people still shun them, they are relatively cheaper per pound than that dry white meat.

BTW you have not tasted dried fruit until you have tried Hunza Raisins, one of the staples of the supposedly cancer free Hunza Tribe in Pakistan, so juicy and sweet, you have to look a little to find them, but worth the effort!!

Moroccan Braised Chicken With Carrots and Golden Hunza Raisins

*1/2 teaspoon organic whole cumin seed
*1/4 teaspoon organic coriander seed, crushed

*2 tablespoons organic sesame or coconut oil (AVOID CANOLA and other conventional oils such as Wesson and Crisco, or the whole point of healthy eating is defeated!!)

*6 pasture raised chicken thighs , to find pasture raised chicken near you click here

*Pink Himalayan Salt
*Coarse Ground Organic Black Pepper
*1 large organic onion, halved and thinly sliced

*1/2 cup white wine
*4 large organic carrots, cut on the bias into 1-inch pieces
*1 1/2 cups chicken stock, homemade chicken stock recipe
*1/4 cup organic cilantro leaves, chopped

*1/4 cup unsulfured golden raisins (if they exist) or Hunza Raisins (Normal Golden Raisins like Sun Maid Golden Raisins are treated with Sulfur Dioxide to retain golden color when drying, I would avoid eating them on a consistent basis).

Hunza Golden Raisins are unsulfured and unfumigated, which means the color won't be consistent, there will be some dark unattractive ones, but the taste makes up for the prettiness of conventional raisins like Sun Maid)


Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion.

Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise until meat is very tender, about 45 minutes. Sprinkle chicken with cilantro and serve with sides such as brown rice, couscous, or quinoa.


The Healthy Chef's Corner

"The Healthy Chef's"  Deliciously Healthy  Food Tidbits:

Carrots have been shown to have more nutrients available when properly cooked or steamed as opposed to raw. Some vitamins will be lost, but others will be gained from the cooking process.

Compared to conventional and commercially raised chickens, pasture raised chickens have many health benefits read more here.

Pink Himalayan Salt is totally different from table salt in that it contains 84 minerals in perfect balance.

Coriander has so many known health benefits that an entire book can be written on them.



click on the photo below or click here to see all my recipes in "The Healthy Chef's Corner"

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