Moroccan Chicken with Polenta

Yield: 4 servings
Source: Cooking Light Website
Comments: This aromatic chicken with cinnamon and raisins is reminiscent of traditional North African cuisine.


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.
  2. Add chicken to flour mixture in bowl; toss gently to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently.
  4. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
  5. Preheat broiler.
  6. 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.
  7. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.


Healthy Units: 7 per serving
calories: 333 carbohydrates: 32.4 g cholesterol: 67 mg fat: 7.6 g sodium: 457 mg protein: 31.9 g calcium: 84 mg iron: 3.4 mg fiber: 3.8 g

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