Moroccan Chicken Stew

- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 large carrot, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 3 skinless, boneless chicken breast cutlets, trimmed of fat and cubbed
- 1 cup fat-free, reduced sodium chicken broth
- 1/4 cup chopped cilantro
- 1/2 cup dried apricots
- 2 tbsp slivered almonds

1. Heat oil in dutch oven or heavy pan, and over medium heat saute onion, carrot and garlic until soft, about 5 minutes. Add spices and cook for about a minute more.

2. Increase heat and add chicken. Cook until opaque, about 5 more minutes. Add almonds, apricots, cilantro and chicken broth and stir until everything is well mixed. Lower heat, cover and allow to simmer for another 20-25 minutes, or until chicken is tender and cooked through. The longer the stew sits the more flavorful it becomes.

3. Serve with couscous or in a bowl with flatbread. Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user NORJUNMA1.