1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 medium onions, cut into wedges
3 cloves garlic, minced
1 medium to large zucchini, sliced
1 tablespoon olive oil
28 ounces crushed tomatoes, undrained
15 ounce chickpeas
1 1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro
In a shallow bowl combine flour, coriander, cumin, paprika, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
In a 4-quart Dutch oven cook onions and garlic in hot oil over medium heat for 4 to 6 minutes or until tender.
Remove from Dutch oven, reserving oil in pan. Add chicken to pan, half at a time. Cook quickly until lightly browned, stirring frequently.
Return all chicken and the onion mixture to pan.
Add tomatoes, garbanzo beans, the water, raisins, zucchini and olives.
Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until chicken is tender, stirring occasionally.
Serve over couscous. Sprinkle with cilantro.