Ingredients

• 4 pounds chicken drumsticks and thighs
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• ¼ cup oil
• 2 tablespoons cumin
• ½ teaspoon cloves
• ½ teaspoon cinnamon
• 1 tablespoon chili powder
• 1 ½ cups peeled and chopped tomatoes
• ½ cup raisins
• 1 ½ cup water
• Cilantro

Instructions

1. Pour oil into skillet large enough to hold the chicken and veggies and heat over medium-high. Add chicken and fry until browned on both sides. Transfer to a plate and set aside.
2. Discard all but 2 tablespoons of oil. Reduce heat to medium and add the onion, garlic and peppers. Cook stirring for 10 minutes or until the veggies are soft.
3. Stir in the cumin, cloves, cinnamon, chili powder, tomatoes, raisins and water. Return the chicken to the skillet, cover and simmer for 35 to 40 minutes until chicken is cooked through.
4. Garnish with chopped cilantro.