Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp. olive oil
  • 1 medium onion (chopped)
  • 1 Tbsp. flour
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/4 tsp. cinnamon
  • 1 1/2 lbs. boneless (skinless chicken thighs (or breasts), cut into 2-inch chunks)
  • 2 cloves garlic (crushed)
  • 1 can whole tomatoes (28 oz)
  • 1 can (15 oz garbanzo beans, rinsed and drained)
  • 1/3 cup raisins
  • 1/4 cup pimiento-stuffed olives (optional)
  • 1 c. water
  • 1/2 c. loosely packed fresh coriander (cilantro leaves)

Instruction

  • In a 6-quart Dutch oven, heat oil over medium heat until hot. Add the onion and cook until light golden brown.
  • Meanwhile mix flour with coriander, cumin, salt, cayenne, and cinnamon in a shallow dish or pie plate. Toss chicken with flour mixture to coat evenly.
  • Add chicken to Dutch oven and cook 7 minutes or until lightly browned, turning chicken over as needed to prevent sticking. Add garlic and cook 1 minute.
  • Stir in tomatoes with their juices, beans, raisins, olives (if using), and water; simmer, uncovered, 5 minutes or until chicken is cooked through. Break up tomatoes with a wooden spoon.
  • Served garnished with cilantro.