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

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.