• 4 tablespoons canola oil
• 1 - 3 1/2 pounds chicken, cut up
• 1 cup seedless raisins
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon ground coriander
• 4 cloves garlic, chopped
• 2 cups white wine
• 1/4 teaspoon fresh ground pepper
• 1/2 cup pitted green olives, cut in half
• 1 tablespoon capers, rinsed and drained
• 1/2 cup toasted almond slivers
• shredded orange rind (optional)

Heat oil in a large frying pan over medium-high heat. Brown chicken on both sides. Remove to a cooking pot. Add everything but olives,capers, and almonds. Bring to a boil. Cover and simmer for 45 minutes to an hour or until done (i.e., juices run clear when poked with a fork).

Add olives and capers and cook for another five minutes. Serve with toasted almonds and shredded orange rind (optional) sprinkled on top.

Note:
To toast almonds, heat a small frying pan over low heat (do not add oil). Add almond slivers. Stir constantly. As they start to turn a light golden brown, remove from heat. Be careful, as they burn quickly.