SPICE ROUTE CHICKEN

1 tablespoon extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
Salt and freshly ground black pepper
1/3 cup chopped red onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 bay leaf
2/3 cup Roma tomatoes (1 to 2 tomatoes)
2/3 cup chicken broth or low-sodium chicken broth
1 to 2 tablespoons seedless golden raisins
6 pitted and coarsely chopped Kalamata olives

In Dutch oven or large nonstick pot over medium-high heat, heat oil. Add chicken. Season with salt and pepper to taste. Working in batches, cook chicken on all sides for 3 minutes or until brown. Transfer chicken to small bowl; set aside.

Drain all but 1 tablespoon fat from pot. Return pot to stove. Reduce heat to medium. Add onion, bell peppers and garlic. Cook 4 to 5 minutes or until soft.

Add coriander, cumin, cinnamon and bay leaf. Cook, stirring, for 1 minute.

Return chicken to pot. Add tomatoes and broth. Increase heat to medium-high. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for 12 to 15 minutes.

Meanwhile, in small bowl, soak raisins in 1/4 cup warm water. Drain. Add plumped raisins and olives to pot. Cover. Cook for 5 minutes. Adjust seasonings to taste. Discard bay leaf.

Using slotted spoon, transfer chicken to individual plates. Spoon sauce over each serving.

Makes 4 servings
Source: Against the Grain by Diane Kochilas