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1
In a small bowl, soak the raisins in 1/2 cup of warm water until softened, about 20 minutes; drain the raisins.
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2
Heat 1 tablespoon of the oil in a large nonstick skillet.
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3
Season the chicken on both sides with salt and pepper and add the breasts to the skillet.
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4
Cook over moderately high heat until golden on the bottom, about 5 minutes.
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5
Turn the breasts and cook until golden, about 4 minutes longer; transfer to a plate.
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6
Heat 1/2 tablespoon of the oil in the skillet and repeat the process with the thighs.
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7
Heat the remaining 1/2 tablespoon of oil in the skillet.
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8
Add the onion and saute over moderately high heat until translucent, about 6 minutes.
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9
Transfer to a bowl.
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10
Arrange the thighs in the middle of the skillet and the breasts around the sides.
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11
Slip the lemon slices, sauteed onion and raisins between the chicken pieces and sprinkle with the cumin.
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12
Pour the chicken stock into the skillet and bring to a simmer over moderately high heat.
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13
Cover and simmer until the breasts are cooked through, about 10 minutes.
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14
Transfer the breasts to a large deep platter and cover with foil.
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15
Continue simmering the thighs, turning once, until cooked through, about 10 minutes longer.
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16
Add to the platter and surround with the lemon slices.
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17
Pour the sauce over the chicken and serve.
