Spice Route Chicken

Submitted by: Leslie, FL
Source: "Against the Grain: 150 Good Carb Mediterranean Recipes"
by Diane Kochilas (Seen on CBS' The Saturday Early Show January 7, 2006)
 

Serves 6

Ingredients
One 4- to 4-1/2-pound chicken, cut into pieces and skinned
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 cup chopped red onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
2 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 bay leaves
2 cups chopped plum tomatoes
2 cups chicken broth
2 tablespoons seedless golden raisins
8 pitted and coarsely chopped Kalamata olives

Method

1. Wash and pat dry the chicken.
2. Heat the olive oil in a Dutch oven or wide nonstick pot over medium-high heat. Add the chicken, season with salt and pepper, and brown on all sides. You may have to do this in batches. Remove with a slotted spoon. Drain all but 2 tablespoons fat out of the pot.
3. Reduce the heat to medium, add the onions, peppers and garlic, and cook until wilted, 4 to 5 minutes. Add the coriander, cumin, cinnamon, and bay leaves and stir for one minute with a wooden spoon.
4. Season the chicken with salt and pepper to taste and place it back in the pot. Add the tomatoes and broth.
5. Bring to a boil, reduce the heat, cover, and simmer until the chicken is tender, about 45 minutes.
6. While the chicken is cooking, plump the raisins in 1/4 cup warm water, then drain.
7. Add the raisins and olives to the pot 5 minutes before removing from the heat. Adjust the seasoning with salt and pepper, and serve.