Moroccan Chicken with Polenta

Ingredients

• 0.3 cup almonds toasted sliced
• 0.3 cup yogurt plain fat-free
• 2 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons ground coriander 
• 1.5 teaspoons ground cumin 
• 0.5 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 0.8 cup low-salt chicken broth 
• 2 teaspoons olive oil 
• 16 ounce wild-mushroom polenta 
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 1 pound skinned cut into 1-inch pieces

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture.
2. Add chicken to flour mixture in bowl; toss gently to coat.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.
5. Preheat broiler.
6. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated.
7. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro.