Coriander Chicken with Cilantro and Raisins
Recipe GLPRd6b6c62aa8d8ab
Tender bone-in chicken thighs braised with warm coriander spices, fresh cilantro, sweet raisins, and almond milk. The combination of cinnamon and ground coriander creates a fragrant, lightly spiced dish with a savory-sweet balance, finished with caramelized onions. This 70-minute meal serves 4 and is naturally dairy-free, gluten-free, and paleo-friendly.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
8 bone-in, skin-on chicken thighs
1 large onion, thinly sliced
2 cups fresh cilantro, coarsely chopped
1 teaspoon ground coriander
1 cinnamon stick
1/3 cup raisins
2 cups unsweetened almond milk
Directions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. While the oil warms, season the chicken thighs generously with salt and freshly ground black pepper on both sides.
Once the oil shimmers, carefully place the chicken thighs skin-side down in the pot. Sear for 6–8 minutes until the skin turns golden brown and renders its fat. Flip and sear the other side for 3–4 minutes. Transfer the cooked chicken to a plate.
Add the sliced onion to the same pot with the rendered chicken fat. Cook over medium heat for 5–7 minutes, stirring occasionally, until the onion softens and begins to turn translucent. Sprinkle the ground coriander over the onion and stir constantly for 30 seconds to release its aroma.
Pour the unsweetened almond milk into the pot, scraping the bottom with a spoon to release any browned bits. Add the cinnamon stick and raisins, stirring to combine.
Return the seared chicken thighs to the pot, nestling them skin-side up among the onions and liquid. The liquid should come partially up the sides of the chicken but not fully cover it. Bring to a gentle simmer over medium heat.
Reduce heat to medium-low, cover the pot partially with a lid, and simmer for 25–30 minutes until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
Stir in the chopped fresh cilantro, reserving a small handful for garnish. Simmer uncovered for another 3–5 minutes to allow the cilantro to wilt slightly and its flavor to infuse the braising liquid. Taste and adjust seasoning with salt and pepper as needed.
Remove from heat and discard the cinnamon stick. Transfer the chicken to serving bowls or plates, spoon the sauce, onions, raisins, and cilantro over each portion, and garnish with the remaining fresh cilantro. Serve immediately.
