Preheat the oven to 210°C.

Heat the oil in a medium oven-proof skillet or cast iron pot. Sprinkle salt and pepper generously over all the chicken, then place the pieces, skin side down, on the skillet/pot. Don’t crowd the skillet/pot, so if you need to cook in two batches, do that instead. Be patient, and cook until skin is golden brown and crisp, about 5 minutes. Flip each piece of chicken and cook for another 2 to 3. Transfer all the chicken to a plate (or the first batch, in which case now cook the second). Set the chicken aside when you’re done browning all of it.

Lower the heat to medium-low and add the onions to the skillet/pot. Cook, stirring occasionally, until they’re soft and beginning to caramelise, about 10 minutes. Stir in most of the coriander, the ground coriander, the cinnamon stick, the raisins, and the Unsweetened Almond Breeze almond milk. Season with a little more salt and pepper, and bring to a simmer. Arrange the chicken neatly back in the skillet, keeping the skin side up. Transfer to the oven (you don’t need to cover the skillet/pot). Cook until the chicken is cooked through, about 40 minutes.

Remove from oven and season with salt and pepper. Remove the cinnamon stick as you serve. Garnish each portion with the rest of the coriander.