1. Heat the olive oil in a tagine or large pot over medium heat.
2. Brown the chicken thighs on all sides, then reserve.
3. In the same pot, sauté the onions and garlic until translucent.
4. Add the spices: ginger, turmeric, cumin and cinnamon. Mix well.
5. Return the chicken thighs to the pot, add the courgettes and raisins.
6. Pour in the poultry stock, season with salt and pepper, then cover.
7. Simmer for 45 minutes, until the chicken is cooked and the courgettes are tender.
