Wash and pat dry the chicken.
Heat the olive oil in a Dutch oven or wide nonstick pot over medium-high heat. Add the chicken, season with salt and pepper, and brown on all sides. You may have to do this in batches. Remove with a slotted spoon. Drain all but 2 tablespoons fat out of the pot.
Reduce the heat to medium, add the onions, peppers and garlic, and cook until wilted, 4 to 5 minutes. Add the coriander, cumin, cinnamon, and bay leaves and stir for one minute with a wooden spoon.
Season the chicken with salt and pepper to taste and place it back in the pot. Add the tomatoes and broth.
Bring to a boil, reduce the heat, cover, and simmer until the chicken is tender, about 45 minutes.
While the chicken is cooking, plump the raisins in 1/4 cup warm water, then drain.
Add the raisins and olives to the pot 5 minutes before removing from the heat. Adjust the seasoning with salt and pepper, and serve.