In a gallon ziploc bag combine flour, coriander, cumin, paprika, curry powder, cayenne pepper, salt, and cinnamon. Coat chicken with the flour mixture; set aside.
In a 4-quart Dutch oven cook chicken half at a time. Remove from pan and set aside.
Add onions and garlic and cook for 4 to 6 minutes or until tender.
Add tomatoes, garbanzo beans, the chicken stock, raisins, and olives. Stir well to blend.
Return all chicken to pan. Bring to boiling; reduce heat.
Cover and simmer about 40 minutes or until chicken is tender, stirring occasionally.
