Moroccan Chicken and Veggie Tagine

2 chicken breasts- cut in cubes

Marinade:
1/4 cup honey
1/3 cup lime juice
1/2 bunch cilantro
1 cup green olives stuffed in pimienteo, chopped
1/3 package Cuisine Mentor Moroccan Chicken Spice Blend

2 tbs olive oil
1 cup diced onions
1/2 bell pepper cut to strips
1 tbs garlic
4 large carrots- cut into 1" peices
4 medium potatos- cut into cubes
2 cups chopped tomatos
1 cup chicken stock
1 can garbanzo beans
1/2 cup chopped dates
2/3 packages of spices
(the spices are basically sesame seeds, cumin, paprika, hot chilli peppers, tumeric poweder, kosher salt, black pepper, and cinnamon)

marinade chicken overnight in the fridge. Heat pan and add oil, sautee the onions for 1min, then add the garlic, pepper and spices, sautee while stirring for 2 minutes, then add the chicken. Stir until chicken changes color then add the potatos and carrots. stir for 3 minutes. Add chicken stock and tomatoes and bring to a boil, reduce heat and let cook for 30 minutes, stirring occassionally. Add garbanzo beans and dates and cook for 10 minutes while stirring. Serve with brown rice and enjoy.

p.s. this is not a light meal, but it isn't bad for you. It has alot of nutrients, but maybe too many if you've had a full breakfast and a full lunch. So, I do not advise having this often. Maybe for a special occasion :)

Serving Size: makes 10 one-cup servings