Dice the chicken and fry in the olive oil, about 10 minutes. Once brown, add onion and the apple and cook for a further 10 minutes. Lower the heat to medium.
Add the flour and stir well, ensuring that the chicken, onion and apple are well coated with the flour. Cook for 5 minutes or so.
Turn up the heat to high and cook for 2-3 minutes then add the chicken stock, stirring all the time. Once this has started to thicken, add the cream and then the raisins and the spices. Cook for a further 5-10 minutes to let the sauce thicken up and the flavour of the spices infuse.