Middle Eastern Olive Chicken Stew Ww Weight Watchers - cooking recipe

Ingredients

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

Preparation

Cut chicken into bite size pieces.
Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Brown chicken and remove chicken and set aside
Add in garlic and onion and saute, stirring constantly, until tender, about 5 minute.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
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).
Serve immediately.