Spice Route Chicken

• One 4 to 4.5 pound chicken, skinned and cut into pieces
• 3 tablespoons evoo
• salt and freshly ground pepper
• 1 cup chopped red onion
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped red pepper
• 2 minced garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 2 cups chopped plum tomatoes
• 2 cups chicken broth
• 2 tablespoons seedless golden raisins
• 8 pitted chopped Kalamata olives

1. Wash and dry the chicken. Heat olive oil in a Dutch oven or wide nonstick pot over medium high heat. Add the chicken, season with salt and pepper, and brown. Remove with a slotted spoon, drain all but 2 tablespoons fat from pot and reduce heat to medium. Add onions, peppers and garlic and cook until wilted, 4 to 5 minutes. Add coriander, cumin, cinnamon and bay leaves and stir for one minute with wooden spoon. Place chicken pieces back in pot, add tomatoes and broth, bring to boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
2. While chicken cooks, plump raisins is 1/4 cup warm water, then drain. Add raisins and olives to pot 5 minutes before removing pot from heat. Serve

chicken, evoo, salt, red onion, green pepper, red pepper, garlic, ground coriander, ground cumin, ground cinnamon, bay leaves, tomatoes, chicken broth, golden raisins, olives

Taken from www.epicurious.com/recipes/member/views/spice-route-chicken-50031938 (may not work)