Quick & Easy Chicken Tagine - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
4 garlic cloves, smashed by a side of knife, Rachael Ray style
32 ounces boneless skinless chicken breasts (4 8-oz breasts, each breast cut into large cubed pieces)
1 large sweet onion, sliced
10 pitted prunes, coarsely chopped
1/4 cup raisins (I prefer golden)
2 cups chicken stock
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon coarse salt (grey works perfect)
1 teaspoon fresh coarse ground black pepper
1/8 teaspoon cinnamon
1 dash chili powder
1/8 teaspoon cayenne pepper (or more to taste)
chopped cilantro leaf

Preparation

In a large nonstick skillet, add the olive oil and smashed garlic.
Saute onions for 1-2 minutes and add the chicken.
Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.