SPICY MOROCCAN CHICKEN

Spicy Moroccan Chicken image

This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend.

Provided by BurtonFanatic

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon grated gingerroot
3 garlic cloves, crushed
1 cup fat-free low-sodium chicken broth
2 cups canned chopped no-salt-added whole tomatoes
2 cups canned chick-peas, rinsed
3/4 cup pitted kalamata olive, halved
1/2 cup raisins
2 tablespoons honey
1 bay leaf
1 tablespoon cinnamon
1/2 lemon, seeded, cut into 4 wedges

Steps:

In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

*** Explore more Spicy Moroccan Chicken Recipes »

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