Spice Route Chicken

• 1 (4 -4 1/2 lb) roasting chickens, cut into pieces and skinned
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 cup chopped red onion
• 12 cup finely chopped green pepper
• 12 cup finely chopped red pepper
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 12 teaspoon ground cinnamon
• 2 bay leaves
• 2 cups chopped plum tomatoes
• 2 cups chicken broth
• 2 tablespoons seedless golden raisins
• 8 pitted and coarsely chopped kalamata olives

1. Wash and pat dry the chicken.
2. Heat the olive oil in a Dutch oven or wide nonstick pot over medium-high heat.
3. Add the chicken, season with salt and pepper, and brown on all sides.
4. You may have to do this in batches.
5. Remove with a slotted spoon.
6. Drain all but 2 tablespoons fat out of the pot.
7. Reduce the heat to medium, add the onions, peppers and garlic, and cook until wilted, 4 to 5 minutes.
8. Add the coriander, cumin, cinnamon, and bay leaves and stir for one minute with a wooden spoon.
9. Season the chicken with salt and pepper to taste and place it back in the pot.
10. Add the tomatoes and broth.
11. Bring to a boil, reduce the heat, cover, and simmer until the chicken is tender, about 45 minutes.
12. While the chicken is cooking, plump the raisins in 1/4 cup warm water, then drain.
13. Add the raisins and olives to the pot 5 minutes before removing from the heat.
14. Adjust the seasoning with salt and pepper, and serve.

roasting chickens, extra virgin olive oil, salt, red onion, green pepper, red pepper, garlic, ground coriander, ground cumin, ground cinnamon, bay leaves, tomatoes, chicken broth, golden raisins, kalamata olives

Taken from www.food.com/recipe/spice-route-chicken-269637 (may not work)