Moroccan Chicken Stew

• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon all-purpose flour
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 medium onions, cut into wedges
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1-1/2 cups water
• 1/2 cup raisins
• 1/2 cup small pitted ripe olives
• 3 cups hot, cooked cous-cous
• 1/4 cup snipped fresh cilantro

1. In a bowl coat chicken with a mixture of the flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
2. In a 4-quart Dutch oven, cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add the chicken, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon cous-cous into soup bowls. Ladle stew over the cous-cous and sprinkle with snipped cilantro.

skinless, flour, ground coriander, ground cumin, ground paprika, salt, ground cinnamon, onions, garlic, olive oil, tomatoes, garbanzo beans, water, raisins, olives, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-chicken-stew-51761001 (may not work)