Country Captain Chicken

The recipe is delicious, but difficult to classify. It's called "country" chicken, but it's got a lot of Indian spices and ingredients. Whatever, however, this one tastes good.

• 2 tsp canola oil
• 1.25 lbs chicken breast, trimmed and cut into small chunks
• 1 large onion, chopped
• 1 Granny Smith apple, peeled, cored and diced
• 1 green pepper, chopped
• 1 TB minced garlic
• 1 TB minced, peeled ginger
• 1 TB Madras curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 14.5 oz can diced tomatoes
• 1c reduced sodium chicken broth
• 1/4 c dark raisins
• 1TB sliced or slivered almonds, toasted (to toast almonds, put in a skillet over medium heat - cook, shaking the pan frequently, until the almonds are lightly browned, then transfer immediately to a plate, or almonds will continue to brown)

Heat one tsp of the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally until browned, about 6 min. Transfer to a plate.

Add the remaining tsp of oil to the Dutch oven and reduce heat to medium. Add the onion, apple, bell pepper, garlic and ginger. Cook, stirring, until the veggies are softened, about 5 min. Stir in the curry, cinnamon, and salt. Cook, stirring, 1 min longer.

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

Yield: 4 servings, 6 points each