Best-Ever Country Captain Chicken

from WeightWatchers Momentum Cookbook

2 teaspoon canola oil
1 1/4 pounds skinless boneless chicken breast, but into 1-inch pieces
1 large onion, chopped
1 Granny Smith apple, peeled, cored, and diced
1 green bell pepper, chopped
1 tablespoon minced garlic
1 tablespoon minced peel fresh ginger
1 tablespoon Madras or Tone curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 (14 1/2-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/4 cup dark raisins
1 tablespoon sliced or slivered almonds, toasted

Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.

Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 mintues. Serve sprinkled with the almonds.

Serves 4. Perserving (about 1 1/2 cup stew): 309 Cal, 8 g Fat, 4 g Fib. POINTS value 6.