Moroccan Style Chicken Stew with Quinoa

Ingredients

• 1 1/2 lb. (750 g) bone-in, skin-on chicken thighs
• Kosher salt and freshly ground pepper
• 1 Tbs. olive oil
• 1 1/2 cups (6 oz./185 g) chopped yellow onion
• 2 garlic cloves, minced
• 1 Tbs. curry powder
• 1 Tbs. ground cumin
• 1 cinnamon stick
• 2 cups (10 oz./310 g) coarsely chopped peeled sweet potatoes
• 1 cup (5 oz./155 g) coarsely chopped peeled rutabagas
• 1/2 lb. (250 g) baby carrots, halved lengthwise if large
• 2 cups (10 oz./310 g) cauliflower florets
• 2 cups (16 fl. oz./500 ml) low-salt chicken broth
• 1/4 cup (1 1/2 oz./45 g) dried currants or golden raisins
• 1 cup (6 oz./185 g) drained canned diced tomatoes
• 1 cup (5 oz./155 g) fresh or thawed frozen peas

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