Moroccan Braised Chicken with Carrots and Golden Raisins

1. Preheat oven to 350 degrees
2. Heat a large oven proof pot over medium-high heat.
3. Toast spices about 1 minute. Transfer to a bowl
4. Add oil to pan and heat. Season chicken generously with salt and pepper
5. Cook until each piece is golden, about 6 minutes; take out and set aside
6. Reduce heat to medium and sauté onions. Add white cooking wine, scraping up brown bits with wooden spoon
7. Add carrots, chicken stock, raisins, chicken and accumulated juices and spices. Bring to boil
8. Cover and transfer to oven. Braise until meat is tender, about 30 minutes
9. Meanwhile bring quinoa (or couscous), 2 cups of water, and ¼ teaspoon salt to a boil.
10. Reduce heat and simmer, covered until the grain is tender, about 15 minutes
11. Remove from heat; let stand 5 minutes. Fluff with a fork.
12. Serve chicken and juices over quinoa (or couscous).