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.