moroccan chicken stewSubmitted by: SUNRISE;)
IntroductionEasy, sweet and spicy dish served with rice. Makes a good left over for lunch the next day. Easy, sweet and spicy dish served with rice. Makes a good left over for lunch the next day.
* Chicken Breast, no skin, .75 unit (yield from 1 lb ready-to-cook
* *Chick Peas, 1.5 cup
* Onions, raw, 1 medium (2-1/2" dia)
* Garlic, 2 clove
* cinnamon, .5 serving
* Ginger, ground, .5 tsp (
* *Cumin seed, .25 tsp
* Pepper, red or cayenne, .25 tsp
* *Sweet Potato,, 1.5 cup chopped
* Raisins, .25 cup (not packed) (
* Canned Tomatoes, 1.5 cup
* Honey, 2 tbsp
In same pan, saute onions and garlic for about 5 minutes. Add cinnamon, ginger, cumin and cayenne and cook for 1 minute. Stir in tomatoes and honey. Add chicken and simmer covered for about 10 minutes.
Stir in sweet potato, raisins and chick peas and simmer stirring occasionally for about 15 minutes until sweet potatoes are tender.
Serve over brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNRISE;).