Ingredients
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
Preparation
In a bowl coat chicken with a mixture of the flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.
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.
