Today is grocery day.  That means last night was “What can I make for dinner with what I have left night?”  I had some boneless skinless chicken and a few veggies.  I wasn’t in the mood for a regular chicken stew, so I found a recipe for Moroccan chicken stew.  After adapting it to ingredients I had on  hand here’s what I came up with:

Ingredients

- 1 Tablespoon olive oil

-12 ounces skinless boneless chicken breasts cut into 1 inch pieces

-1.5 cups chopped onion

-2 garlic cloves, minced

-1 tablespoon curry powder

-1 tablespoon cumin

- 1 cinnamon stick

-2 cups red potatoes peeled and cut into 1/2 inch pieces

-2 cups baby carrots

-2 cups chicken broth

-1/4 cup raisins

-1 cup canned diced tomatoes

Preparation

Heat oil in frying pan over medium high heat.  Sprinkle chicken with salt and pepper and saute until light golden but not cooked completely.  About a minute on each side.  Transfer to chicken to bowl.

Saute onions in large heavy pot for about 3 to 5 minutes till golden brown.  Add garlic and stir for 1 minutes.  Add curry powder, cumin, and cinnamon stick and stir 30 seconds.  Add potatoes, carrots, chicken broth, and raisins.  Cover and simmer about 25 minutes or until veggies are tender.  Add tomatoes and chicken.  Simmer for about 5 minutes.