Recipe

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• 2 tbsp olive oil
• 1 1/2 lbs boneless skinless chicken thighs , cut into 1-inch pieces
• 1 green pepper, chopped into 1-inch pieces
• 1 medium onion, chopped into 1-inch pieces
• 2 garlic cloves, minced
• 1 1/2 tbsp chili powder
• 2 tsp garam masala
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/2 tsp coarse salt
• 2 tsp brown sugar , packed
• 1 (14 1/2 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup raisins
• 1/4 cup apple cider vinegar
• 1 (14 1/2 oz) can navy beans, drained and rinsed
• 4 tbsp chopped parsley
• hot cooked rice

• 1 In Dutch oven, heat oil over medium heat until hot.
• 2 Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
• 3 Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
• 4 Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
• 5 Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
• 6 Add beans and cook 3 minutes until heated through.
• 7 Serve over rice and garnish with parsley.