November Menu
The November menu consists of:
- Moroccan Braised Chicken
- Watercress, Shaved Carrots and Cashews with Orange Vinaigrette
- Carrot-Ginger Dressing
- Amaranth Clusters
Moroccan Braised Chicken
Recipe courtesy WholeLiving.com
1/2 teaspoon whole cumin seed
1/4 teaspoon coriander seed, crushed
2 tablespoons oil
6 chicken thighs (about 2 pounds)
Course sale and freshly ground black pepper
1 large onion, halved and thinly sliced
1/2 cup white wine
4 large carrots, peeled and cut on the bias into 1” pieces
1/2 cups low-sodium chicken stock
1/4 cup golden raisins
1 cup quinoa
1/4 cup cilantro leaves, chopped
Preheat oven to 350 degrees. Heat a large oven-proof 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 sauté 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.
Bring quinoa, 2 cups water, and 1/4 teaspoon salt to a boil. Reduce heat and simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat; let stand 5 minutes. Fluff with a fork.
Sprinkle chicken with cilantro and serve with quinoa. Serves 6.
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