Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 1 lb skinless, boneless chicken breasts (cut into bite-size pieces)
  • 1 tbsp fresh ginger (finely grated)
  • 1 clove garlic (minced)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • ½ tsp crushed red pepper flakes
  • ½ tsp salt
  • ½ tsp black pepper
  • 14 oz can sliced California Cling Peaches (drained)
  • 1 sweet potato (cut into bite-size pieces)
  • 14 oz can diced tomatoes
  • ½ cup water or chicken broth
  • ½ cup Kalamata olives (pitted)
  • 1/3 cup raisins
  • 2 tbsp pine nuts (toasted)
  • 2 tbsp fresh cilantro (chopped)

Instruction

  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and chicken.
  • Cook, stirring occasionally, until chicken is no longer pink.
  • Stir in the ginger, garlic, cumin, paprika, cinnamon, red pepper flakes, salt and black pepper.
  • Mix the seasonings with the chicken, then add the peaches, sweet potatoes, tomatoes, water and olives.
  • Stir everything together.
  • Bring to a boil, cover and reduce heat to low.
  • Continue cooking on low for 15 to 20 minutes, or until sweet potatoes are tender.
  • Stir in the raisins before serving.
  • Serve over cooked rice, couscous or quinoa, topped with toasted pine nuts and fresh chopped cilantro.