A combination of sweet and savory flavors make up this cinnamon and cumin-spiced Moroccan chicken stew with tomato, raisins, ripe olives and a hint of honey. Serve with couscous.
4 small skinned and boned chicken breast halves, cut into 1-inch cubes
1 tablespoon olive oil
3 cups chunky tomato chile-style salsa
1/2 cup raisins
1/4 cup sliced ripe olives
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Cooked couscous for accompaniment
- Cook chicken in hot oil in a Dutch oven over medium-high heat 5 minutes or until chicken is done.
- Stir in remaining ingredients. Reduce heat to low, and simmer 15 minutes.
- Serve on a bed of couscous.
Makes 4 servings.