Mediterranean Chicken Stew 
DIABETIC
(makes 4 servings)

vegetable cooking spray
2whole bone-in chicken breasts, 2 pounds  total, skinned and cut into
quarters
2medium onions, 12 ounces (360 g) total, sliced
2large garlic cloves, minced
1yellow or red bell pepper, 6 ounces  seeded and chopped
1teaspoon  turmeric
1/2teaspoon  ground cinnamon
1/2teaspoon  ground ginger
2pounds  sweet potatoes, peeled and cut into cubes
114 1/2-ounce  can no salt added diced tomatoes, drained
2tablespoons  golden raisins
2cups  fat-free low-sodium canned chicken broth

Lightly spray a covered nonstick 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. 
Add all remaining ingredients to the pot except the reserved chicken pieces.
Bring to a simmer and cook for 2 minutes. 
Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until
the chicken is barely falling off the bones. 
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. Pour some of the mixture over each serving; serve at once. 
Per serving:429 calories (10% calories from fat), 39 g protein, 5 g total
fat (1.3 g saturated fat), 58 g carbohydrate, 8 g dietary fiber, 90 mg
cholesterol, 132 mg sodium
Exchanges:4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable

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