Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add one chopped onion and a pinch of salt, sautéing for 3–4 minutes until the onions are softened and translucent.

Stir in 1 pound of cubed chicken breast or thighs, cooking for about 5 minutes, or until the chicken is lightly browned.

Mix in 2 diced potatoes, 1 chopped carrot, 4 minced garlic cloves, ½ cup of sun-dried tomatoes, ½ cup of raisins, and your spices: 1 teaspoon each of cinnamon, cumin, paprika, and a pinch of chili powder.

Pour in 1 cup of tomato purée and 2 cups of chicken stock, stirring to combine everything thoroughly. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low.

Cover the saucepan and let the stew simmer on low-medium heat for 25 minutes, stirring occasionally.

After 25 minutes, remove the lid and cook for an additional 5 minutes to thicken slightly.

Turn off the heat and allow the stew to sit for 5 minutes before serving. Just before serving, sprinkle freshly chopped cilantro on top.