Spicy Moroccan Tofu

Spicy Moroccan Chicken or Tofu


2 tsps each cinnamon, cumin, coriander
½ tsp cayenne pepper, or to taste (I use less)
salt, to taste
1-1/3 lbs boneless, skinless chicken breasts, cut into bite-sized pieces (or 1 package tofu)
2 Tbsp olive oil
1 medium onion, chopped,
1 tsp grated ginger root
3 garlic cloves, crushed
1 cup chicken broth
2 cups canned, chopped tomatoes
2 cups canned chick peas, rinsed
¾ cup kalamata pitted olives, halved (I use regular black olives)
½ cup raisins
2 TBs honey
1 bay leaf
1 TB cinnamon,
½ lemon, cut into 4 wedges

In a shallow bowl, combine 2 tsps cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.

In a large skillet, heat oil over medium heat. Add chicken, sauté until browned, turning once. Remove chicken.

Add onion to skillet; sauté 3 minutes. Add ginger, garlic, and broth; sauté 5 minutes.

Add all remaining ingredients and the chicken. Cover and simmer 30 minutes.

Serve in bowls, w/ whole-wheat pitas.

Note: I don’t use the lemon, and tend to serve with brown rice. Also, I am very loose with quantities…

Substitutions for vegetarian: one carton very firm tofu instead of the chicken
water or vegetable stock instead of the chicken broth...