Testing - Moroccan Chicken Stew

http://www.foodnetwork.com/recipes/moroccan-chicken-stew-recipe.html

I think the spicing may be too mellow. I need to taste it and record any changes.
1 - doubled the spices, and it was better. I've now doubled the cayenne (which I hadn't done before) to add more zing.

2 tablespoons all-purpose flour
2 lbs skinless chicken thighs
1 tablespoon olive oil
1/2 butter nut squash, cubed
2 onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
2 teaspoon ground cinnamon
2 teaspoon ground ginger
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
1 sweet red pepper, cut in 1/2-inch squares
1/3 cup golden raisins
1 can 28oz chickpeas, rinsed and drained
3 cups quinoa, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

1. Toss flour and chicken in bag to coat. Cook chicken in oil 3 minutes each side, until browned, turning once. Transfer to plate.
2. Cook onion in skillet 5 minutes. Add zucchini and cook until zucchini is browned. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.
3. Serve over quinoa. Sprinkle with almonds and parsley.