Spicy Moroccan Chicken

• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon cayenne pepper
• 1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 teaspoon grated gingerroot
• 3 garlic cloves, crushed
• 1 cup fat-free low-sodium chicken broth
• 2 cups canned chopped no-salt-added whole tomatoes
• 2 cups canned chick-peas, rinsed
• 3/4 cup pitted kalamata olive, halved
• 1/2 cup raisins
• 2 tablespoons honey
• 1 bay leaf
• 1 tablespoon cinnamon
• 1/2 lemon, seeded, cut into 4 wedges

1. In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
2. In a large skillet, heat oil over medium heat. Add chicken; saute until browned, turning once. Remove chicken.
3. Add onion to skillet, saute 3 minutes. Add garlic, ginger and broth; saute 5 minutes.
4. Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.

cinnamon, cumin, coriander, cayenne pepper, chicken breasts, olive oil, yellow onion, gingerroot, garlic, chicken broth, salt, chickpeas, olive, raisins, honey, bay leaf, cinnamon, lemon

Taken from www.food.com/recipe/spicy-moroccan-chicken-176133 (may not work)