Spicy Moroccan Chicken

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.

• Ready In: 1 hr
• Serves: 6

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

Directions

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