Moroccan Chicken Stew

NEED:
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro

Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.

Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.

Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.

ENJOY!