Middle Eastern Olive Chicken Stew WW Weight Watchers

Has a delicate fresh flavor, not heavy at all. Got from another site and it was given 8 points per serving. Can serve over basmati rice, couscous, or rice - I served in a bowl as a stew.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb chicken breast, boneless, skinless, cut into bite size pieces
• 1  large onion, finely chopped
• 4  large garlic cloves, minced
• 1  teaspoon turmeric
• 1  teaspoon cumin
• 1  teaspoon paprika
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 12  extra small red potatoes or 3  large  red potatoes, peeled and diced
• 1 (28 ounce) can diced tomatoes
• 1 -2  cup fat free chicken broth
• 1  lemon, juice of, fresh squeezed
•  zest from 1/2 lemon
• 1  cup green olives, pitted
• 3  tablespoons capers, rinsed
• 1⁄4 cup fresh parsley, finely chopped
•  salt and pepper

Directions

1. Cut chicken into bite size pieces.
2. Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
3. Brown chicken and remove chicken and set aside
4. Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
5. Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
6. Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
7. Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
8. Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
9. Serve immediately.