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Moroccan Chicken with Polenta

Yield 4 servings (serving size: 1 cup chicken mixture, 3 polenta slices, 1 tablespoon yogurt, 1 tablespoon almonds, and 1 tablespoon cilantro)

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

Nutrition Information

  • calories 333
  • caloriesfromfat 21 %
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 4.2 g
  • polyfat 1.3 g
  • protein 31.9 g
  • carbohydrate 32.4 g
  • fiber 3.8 g
  • cholesterol 67 mg
  • iron 3.4 mg
  • sodium 457 mg
  • calcium 84 mg

How to Make It

  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.