<http://schema.org/recipeInstructions>
" Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture. Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; saut\u00E9 5 minutes. Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22424/moroccan-chicken-stew/>