Moroccan Braised Chicken With Carrots And Golden Raisins

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1/2 teaspoon whole cumin seed

1/4 teaspoon coriander seed, crushed

2 tablespoons vegetable oil

6 chicken thighs (about 2 pounds), skin removed

Coarse salt 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-inch pieces

1 1/2 cups low-sodium chicken stock

1/4 cup golden raisins

1 cup quinoa

1/4 cup cilantro leaves, chopped

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