SPICY MOROCCAN CHICKEN

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!"