Middle Eastern Olive Chicken Stew Ww Weight Watchers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, boneless, skinless, cut into bite size pieces
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 extra small red potatoes or 3 large red potatoes, peeled and diced
• 1 (28 ounce) can diced tomatoes
• 1 -2 cup fat free chicken broth
• 1 lemon, juice of, fresh squeezed
• zest from 1/2 lemon
• 1 cup green olives, pitted
• 3 tablespoons capers, rinsed
• 1/4 cup fresh parsley, finely chopped
• salt and pepper

Recipe

• 1 cut chicken into bite size pieces.
• 2 spray a large pot or dutch oven with non-fat cooking spray and set over medium high heat.
• 3 brown chicken and remove chicken and set aside
• 4 add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
• 5 return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
• 6 add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
• 7 cover and simmer over low heat for 25-30 minutes, stirring occasionally.
• 8 add in lemon juice, lemon zest, capers olives and parsley and heat through. add in additional salt and pepper to taste, if desired (i didn't need additional s&p).
• 9 serve immediately.