Moroccan Chicken Stew
- 1 of 3 Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.
- 2 of 3 Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near bone.
- 3 of 3 Serve over orzo. Sprinkle with almonds and parsley. Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 475 kcal cal., 26 g pro., 69 g carb., 12 g Fat, total, 47 mg chol., 679 mg sodium