Recipe by Cooking Light magazine
"This aromatic chicken with cinnamon and raisins is reminiscent of traditional North African cuisine."
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1 1/2 teaspoons
1 1/2 teaspoons
ground red pepper
skinned, boned chicken breast, cut into 1-inch pieces
low-salt chicken broth
1 (16 ounce) tube
wild-mushroom polenta, cut crosswise into 12 slices
plain fat-free yogurt
sliced almonds, toasted
chopped fresh cilantro
This is the best chicken ever! I asked my 12 yr old daughter (a picky eater) what she wanted for dinner the next night after serving this chicken and she said "Can we have that "morroccan chicken again?" That ranks 5 stars in my book.
My husband enjoyed this dish the first night out, while I thought it was much better two days later as leftovers.
A yummy variety of flavors. My husband doesn't normally like raisins, but he enjoyed them in this dish.
Husband and I loved this recipe. Easy, quick and delicious - and best of all, tastes fattening!!!!
A little spicy for kids, but all of our friends loved it. It was easy to make and had a very unique flavor. Everyone thought we spent a lot more time than we actually did on the meal.
This is very aromatic, and it tastes just as good as it smells. I used plain polenta since my family doesn't like mushrooms. I would definitely make it again.
Great dish! The changes I made:I doubled the chicken broth & added a little extra tumeric for more sauce. I also added a handful of frozen green peas for color. I had to substitute dried cranberries 'cause I was out of raisins. I served over plain polenta. This dish reminded us of a curry. Hubby and I devoured it! Will definately make again!
One of my favorite recipes on here and pretty easy. I added garlic (because I have s serious addiction to the stuff), onion and used golden raisins instead of regular. I just cooked regualr polenta, using water from steeped mushrooms.
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