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© Meredith Corporation. All rights reserved. Used with permission.
In a shallow bowl, combine flour, coriander, cumin, paprika, salt and cinnamon. Coat chicken with the flour mixture; set aside.
Heat oil in a 4-quart Dutch oven over medium heat. Add onions and garlic; sauté for 4 to 6 minutes or until tender. Remove from pot with a slotted spoon, reserving oil in the pot. Add chicken to the pot, half at a time. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add tomatoes, chickpeas, water, raisins and olives. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally. Serve over couscous. Sprinkle with cilantro.