Mediterranean Chicken Stew |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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All I can say is when I went over to my Aunt's house and smelled this on the stove I asked her for the recipe before even trying it. This is a wonderful sweet and spicy soup that I just know you will love. Diabetic Exchange: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable Ingredients:
vegetable 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 peppers or 1 red bell pepper, 6 ounces seeded and chopped |
1 teaspoon turmeric |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 lbs sweet potatoes, peeled and cut into cubes |
1 (14 1/2 ounce) can no-salt-added diced tomatoes, drained |
2 tablespoons golden raisins |
2 cups fat-free low-sodium chicken broth |
Directions:
1. Lightly spray a covered nonstick pot with cooking spray.
2. Add the chicken and brown over high heat for 2 minutes, turning chicken once.
3. Lower the heat and transfer the chicken to a plate.
4. Set aside.
5. Add all remaining ingredients to the pot except the reserved chicken pieces.
6. Bring to a simmer and cook for 2 minutes.
7. Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones.
8. Divide the sweet potatoes and chicken between 4 shallow soup plates.
9. Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly.
10. Pour some of the mixture over each serving; serve at once.
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