Moroccan Chicken with Polenta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon ground red pepper

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 pound skinned, boned chicken breast, cut into 1-inch pieces

2 teaspoons olive oil

3/4 cup low-salt chicken broth

1/3 cup raisins

1 teaspoon ground turmeric

1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices

cooking spray

1/4 cup plain fat-free yogurt

1/4 cup sliced almonds, toasted

1/4 cup chopped fresh cilantro

Directions:

1. Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
2. Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.

By RecipeOfHealth.com