Moroccan Chicken with Harvest Grains à la Hipcooks

Have you ever been to a Hipcooks class? It's really fun. You should try some time. This is a recipe from Hipcooks that is super yummy and fairly easy to make! One thing you should know, they don't measure their ingredients (like Korean moms) so I just estimated how much I put in. Enjoy!

Ingredients:
6 Chicken Thighs, bone in with skin. (gasp!)
Carrots, sliced (I used one large and one medium sized)
Onion, sliced thin (I used 1.5 medium sized)
A few cloves of Garlic, sliced (I forgot this ingredient! But it was still yummy)
About a cup Pitted Prunes, roughly chopped
1/2 tsp Ground Cumin
1-1.5 tsp Ground Cinnamon (They use cinnamon sticks, but it's up to you)
Salt, to taste
Flour, for dusting
4 cups Chicken stock
optional: white wine
Trader Joe's Harvest Grains

Preheat oven to 325. Trim the excess fat off the chicken then coat both sides in flour, brusing off the excess. Heat some olive oil on a pan. Brown both sides of the chicken then set aside. Note that you're not actually trying to cook the chicken, just crisping the outside. It'll cook in the oven. Set aside on a paper towel-covered plate.

Next, if you have a pan that works both on the stove and in the oven, use it! If not, then in a pan saute the onions, carrots, and garlic until almost soft. Add the cumin and cinnamon and a bit of chicken stock. At this point, you can also add some white wine and cook until the alcohol burns off. Add the pitted prunes.

Transfer the veggies and prunes and the chicken (skin side up) into a roasting pan/baking dish/pyrex/whatever you normally use in the oven. Pour in chicken stock until the chicken is almost covered. (I used 2 1/4 cup) Be sure to reserve about 1 3/4 cup chicken stock for the harvest grains.

Bake for about an hour or until the chicken is cooked all the way through.
Remove from oven and serve with the harvest grains. (Directions on back of bag)