Luscious 1-Pot Chicken
High protein, easy-to-make stew bursts with flavor and anti-oxidants. A green salad in addition makes an ideal meal.
SPICY MOROCCAN CHICKEN
2 tsps. each cinnamon, cumin, coriander
1/2 lbs boneless, skinless chicken breasts, cut bite-sized pieces
2 Tbs. olive oil
1 medium yellow onion, chopped
1 tsp. grated ginger root
3 garlic cloves, crushed
1 cup fat-free, low sodium chicken broth
2 cups canned, chopped, no-salt added tomatoes
2 cans chick peas, rinsed
1/4up kalamata pitted olived, halved
1/4 cup raisins
2 Tbs. honey
1 bay leaf
1Tb. cinnamon
1/2 lemon, seeded, cut into 4 wedges
In a shallow bowl, combine 2 tsps cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
In large skillet, heat oil over mediem heat. Add chicken; saute until browned, turning once. Remove chicken.
Add onion to skillet; saute thee minutes. Add garlic, ginger and broth; saute 5 minutes.
Add all remaining ingredients and the chicken. Cover and simmer 30 minutes.
Serve in bowls with whole-wheat pitas. Makes 6 servings.
431 calories 31 g protein 45 g carbohydrates, 15 g fat (2 g saturated), 59 mg cholesterol, 7 g fiber, 879 mg sodium
Mrs. Chef Bernie says: "I really like this recipe...it has so many exotic flavors that go together so well! Think I can even make this one and will do so for my next gal-pals lunch...what fun!"