INGREDIENTS
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2 teaspoons ground cumin
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1/2 teaspoon ground cinnamon
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Coarse salt and ground pepper
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4 chicken leg quarters (2 1/2 pounds total)
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1 tablespoon extra-virgin olive oil
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1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
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3 garlic cloves, minced
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3-inch piece peeled fresh ginger, sliced into rounds
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1 can (28 ounces) diced tomatoes
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1/2 cup raisins