Moroccan Chicken

We LOVE this dish (it's not quite a stew).  It cooks in one pot and smells so good as it simmers.  The picky eaters can pick out what they dont like.  The negative - NO leftovers.  Ever.  I always forget to double it.  Next time...

Update: I'm testing out a crockpot version, check that out here.

Moroccan Chicken 1 pot meal

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DOUBLE IT! Makes a light meal for 5 adults with salad

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 ginger root
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

In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.

In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.

Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.

Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas and/or cous cous.