Moroccan Chicken Stew
 
 
2 boneless chicken breasts
1 tbsp olive oil
1 red onion diced
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1 can (796ml/28oz) diced tomatoes
1/4 cup honey
1 1/2 tsp salt
2 green peppers cut into 1/2 inch squares
1/3 cup raisins
1 can (398ml/14oz) chickpeas, rinsed and drained
 
Brown rice for serving
Almonds for garnish
 
Slice chicken into bite-sized pieces. Heat oil in a non stick pan, add chicken and brown. Transfer to a plate. In the same pan, saute onion and garlic for about 7 minutes. Add cinnamon, ginger, cumin, cayenne and cook for 1 minute. Stir in tomatoes, honey and salt. Add chicken and simmer, covered, for about 10 minutes. Stir in peppers, raisins and chickpeas, and simmer for about 15 minutes, stirring occasionally, until peppers are tender. Serve over brown rice. Sprinkle with almonds. Makes 4 servings.