MOROCCAN-STYLE CHICKEN AND POTATO STEW

1 tablespoon vegetable oil
4 skinless bone-in chicken breast halves (about 8 to 10 ounces each)
1 medium onion, chopped
6 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon crushed red pepper
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 1/3 pounds potatoes (about 4 medium), cut into 1-inch pieces
1 cup baby carrots
1 cup dried figs (or 1/2 cup raisins)
2 tablespoons lemon juice

In Dutch over or large saucepan, heat oil over medium-high heat. Add chicken, brown on all sides, about 8 minutes. Remove chicken from pot; set aside.

In same pot, cook and stir onion and garlic 4 to 5 minutes or until onion is translucent.

Stir in salt and seasonings; cook and stir 30 seconds or until fragrant.

Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.)

Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender.

Stir in lemon juice before serving.

Servings: 4
Adapted from unknown source