Mediterranean Chicken Stew

Mediterranean Chicken Stew
Serve with warmed flour tortillas or flat bread.

Servings: 6

• 1 teaspoon olive oil (you may also use olive oil cooking spray)
• 2 whole bone-in skinless chicken breasts, 2 pounds total,cut into quarters
• 2 medium onions, 12 ounces total,sliced
• 2 cloves garlic, minced
• 1 yellow bell pepper or red bell pepper, 6 ounces seeded and chopped
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 pounds sweet potatoes, peeled and cubed
• 1 - 14 1/2 ounce can low sodium diced tomatoes, drained
• 2 tablespoons golden raisins
• 2 cups fat-free low-sodium chicken broth

Add olive oil to nonstick pot (or use cooking spray). Add the chicken and brown over high heat for 2 minutes, turning chicken once.

Lower the heat and transfer the chicken to a plate. Set aside.

Add all remaining ingredients to the pot (except the reserved chicken pieces). Bring to a simmer and cook for 2 minutes. Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is just about falling off the bones.

Divide the sweet potatoes and chicken between 4 shallow soup plates. Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly.

Pour some of reduced sauce over each serving and serve at once.

Per Serving: 338 Calories; 3g Fat (8.2% calories from fat); 1g Saturated Fat; 42g Protein; 38g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.