Moroccan Chicken Stew

1/3 c. flour
1 tbs. cumin
1 tbs.ginger
1 ½ tsp ground coriander
1 ½ tsp. salt
½ tsp cayenne
½ tsp ground cinnamon
6 chicken legs skinned
6 chicken thighs, skinned
2 tbs. olive oil
1 lb. carrots, peeled, halved lengthwise, cut into 2 inch pieces
1 spanish onion, halved and cut into strips
4 chopped large garlic cloves
1 28 oz can tomatoes in thick puree
1 can chickpeas, drained
1 14 ½ oz can chicken broth
2/3 c. dark raisins
½ c. piemento stuffed olives
½ c. cilantro
Mix first seven ingredients in a plate, coat chicken all over. Reserve 2 tbs. of flour mix. Heat oil and brown chicken in 2 batches. Remove. Add carrots onion and garlic to drippings in pot. Saute 5 min. Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes. Return the chicken to the pot, bring to a boil, reduce heat to low and cover. Simmer 45 min., stirring frequently, until chicken is tender. Stir in cilantro.