Remove the skin from the chicken thighs.
Peel and finely slice the onion. De-seed and finely dice the chilli. Pick the coriander leaves and roughly chop. Toast the spices (fennel, cumin, cardamon) in a frying pan over a medium heat until they release their fragrance. Pound these spices in a pestle and mortar.
Heat a large saucepan and add the olive oil. Season the chicken with salt and pepper and the flour. Colour the chicken thighs on both sides and remove from the pan.
Add the sliced onion to the pan and sweat until translucent. Next, add all of the spices and the diced chilli and cook for 2 minutes. Return the chicken to the pan and add the chopped tomatoes and a glass of water. Bring to the boil and then simmer until the meat is tender and the water has reduced to a thick sauce. Before serving stir in the sultanas and the green olives.
«For a vegetarian alternative, replace the chicken with root vegetables such as carrots, parsnips and turnips.»