• Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.

  • 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.

  • Serve over orzo. Sprinkle with almonds and parsley. Makes 6 servings.

Nutrition Facts

475 calories; 12 g total fat; 47 mg cholesterol; 679 mg sodium. 69 g carbohydrates; 26 g protein;