4 lb chicken, cut in 12 pieces
3 large tomatoes, peeled, seeded and chopped
2 onions, finely chopped
2 garlic cloves, minced
1 Tbs coriander seed, ground
1/2 tsp saffron
4 Tbs olive oil
1 bay leaf, crushed
2 chillies , finely diced (preferably)
1 cup kalamata olives, pitted and dices
2 cups chicken broth or water
2 Tbs white raisins, soaked in boiling water for 30 minutes
1 lb long-grain white rice
Salt, 1/2 tsp ground cumin
Remove the skin from chicken pieces. Season chicken with salt and pepper. Cook in oil. Remove pieces as they brown Add onions to the oil left in the pan and cook until soft. Add garlic, bay leaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups chicken broth or boiling water. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked Serve hot.