Moroccan Chicken With Polenta

• 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

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.

flour, ground cumin, ground coriander, ground red pepper, salt, ground cinnamon, chicken, olive oil, lowsalt chicken broth, raisins, ground turmeric, wildmushroom polenta, cooking spray, yogurt, almonds, fresh cilantro

Taken from www.myrecipes.com/recipe/moroccan-chicken-with-polenta (may not work)