Serves 4

» 2 lb (1 kg) boneless,
    skinless chicken breast* 
» 2 tsp (10 mL) hot paprika
» 1 tsp (5 mL) ground cumin
» 1 tsp (5 mL) ground cinnamon
» 1 tsp (5 mL) turmeric
» 2 tbsp (30 mL) olive oil
» 1 shallot, finely chopped
» 1 tbsp (15 mL) grated fresh ginger
» 4 cloves garlic, finely chopped
» 1 tsp (5 mL) sea salt
» 1 tsp (5 mL) freshly ground black pepper
» 1/2 cup (125 mL) low-sodium
    vegetable stock
» 1 cup (250 mL) sliced kalamata olives
» 1/2 cup (125 mL) dried cherries or apricots
» 2 tbsp (30 mL) lemon zest
» 1/2 cup (125 mL) chopped fresh parsley

1 Cut chicken into bite-sized pieces and combine with the paprika, cumin, cinnamon and turmeric in a large bowl. Cover and refrigerate for at least 2 hours or overnight.
2 Place a large saucepan over medium-high heat; add olive oil, shallot, ginger and garlic. Cook until softened, about 5 minutes.
3 Add chicken; cook until opaque, about 10 minutes. Season with salt and pepper. Add vegetable stock, olives, cherries or apricots and lemon zest. Cover and simmer on medium-low for 20 minutes.

To Serve: Garnish with fresh parsley and serve with couscous.

*For a slightly richer flavour substitute with chicken thighs.