Source: dLife

A hearty stew slow cooked with chicken, garbanzo beans, vegetables and spices.

Servings

1 tbsp olive oil
1 medium onions , chopped
1 tbsp white all purpose flour
1 tsp ground coriander
1 tsp ground cumin
0.5 tsp salt
0.25 tsp ground cayenne (red pepper)
0.25 tsp ground cinnamon
1.5 lb boneless skinless chicken thighs , cut into 2-inch chunks
2 medium garlic cloves , crushed with garlic press
29 oz whole canned unsalted tomatoes , 2 cans that are 14.5 oz each
15 oz canned garbanzo beans (chickpeas), unsalted , rinsed, and drained
0.33 seedless raisins
2 oz canned green olives , pimento stuffed, chopped
1 cup cold water
0.5 cup fresh cilantro

1 In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook, stirring, until light golden, approximately 5 minutes.
2 Using a pie plate, mix flour with coriander, cumin, salt, ground red pepper and cinnamon. Toss chicken with flour mixture to coat evenly.
3 Add chicken to Dutch oven and cook, turning once, until lightly browned, approximately 7 minutes. Add garlic and cook 1 minute.
4 Stir in tomatoes, beans, raisins, olives and water. Simmer, breaking up tomatoes with side of spoon, until chicken is no longer pink throughout (5 minutes). Garnish with cilantro.