Mediterranean Chicken Stew

There’s nothing like comfort food, especially during the winter, cooler months.  Here a delicious recipe that’s not only “good-to-the-last-bite” but also its safe for diabetics (seriously)! Share this recipe for a great comfort food-filled night.

Ingredients:

• 2 whole bone-in chicken breast (2 pounds total), skinned and cut into quarters
• cooking spray
• 2 medium onions, sliced
• 2 large garlic cloves, minced
• 1 yellow or red bell pepper, seeded and chopped
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 pounds sweet potatoes, peel and cut into cubes
• 1 14.5 ounce can no-salt-added diced tomatoes, drained
• 2 tablespoons golden raisins
• 2 cups fat-free low-sodium canned chicken broth
• salt and pepper, to taste

1. Lightly spray a covered non-stick pot with cooking spray. Add the chicken and brown over high heat for 2 minutes, turning chicken once. Lower the heat and transfer the chicken to a plate. Set aside.
2. Add all remaining ingredients to the pot except the reserved chicken pieces. Bring to a simmer and cook for 2 minutes.
3. Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones.
4. Divide the sweet potatoes and chicken between 4 shallow soup plates. Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly (this will thicken it). Pour some of the mixture over each serving; serve immediately.