Tahari honey vulo stew
Contributed by Dangrus

Ingredients:

2 tablespoons flour
1 1/2 lbs. skinless boneless chicken breast
1 tablespoon olive oil
2 red onions -- quartered and sliced
2 cloves garlic -- finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can tomato puree
1/4 cup honey
1 1/2 teaspoons salt
2 green bell peppers -- cut 1/2 inch squares
1/3 cup golden raisins
1 can chick peas -- rinsed and drained
12 ounces orzo pasta -- cooked
1/3 cup slivered almonds -- toasted
3 tablespoons chopped parsley

Preparation:

Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet for 6 minutes, until browned, turning once. Transfer to a plate. Cook onion in skillet for 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook for 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered for 10 minutes. Stir in peppers, raisins and chickpeas. Simmer, stirring, 15 minutes, until peppers are tender and chicken is cooked through.

Serve over orzo. Sprinkle with almonds and parsley