Moroccan Chicken with Polenta

Moroccan Chicken with Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons all-purpose flour

  • teaspoons ground cumin

  • teaspoons ground coriander

  • ½

    teaspoon ground red pepper

  • ¼

    teaspoon salt

  • ¼

    teaspoon ground cinnamon

  • 1

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

  • 2

    teaspoons olive oil

  • ¾

    cup low-salt chicken broth

  • cup raisins

  • 1

    teaspoon ground turmeric

  • 1

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

  • Cooking spray

  • ¼

    cup plain fat-free yogurt

  • ¼

    cup sliced almonds toasted

  • ¼

    cup chopped fresh cilantro

Directions

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. 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. Serving Size: 1 cup chicken mixture, 3 polenta slices, 1 tablespoon yogurt, 1 tablespoon almonds, and 1 tablespoon cilantro


Nutrition

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