Middle Eastern Style Chicken

[Lucky]

1 pound boneless, skinless chicken breast, trimmed of all fat and cut into bite sized pieces
2 cups frozen mixed pepper and onion stir fry
2 garlic cloves, minced
2 teaspoons olive oil
1 cup fat-free, low sodium or regular chicken broth
1 (14-1/2 ounce) can low sodium or regular diced tomatoes
1/2 cup dark raisins
1 large bay leaf
1-1/2 teaspoon dried thyme leaves
1 teaspoon cumin
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon black pepper
salt to taste (optional)

In a nonstick skillet coated with nonstick spray coating, cook the chicken pieces over medium heat, turning frequently, until they begin to brown. Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the broth to the skillet. Stir up any browned bits from the bottom of the pan. Raise the heat and bring to a boil.

Lower heat again and cook over medium heat, stirring frequently, 2 to 3 minutes or until the onion is slightly softened. Add the remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice,

cloves and black pepper. Bring to a boil, reduce the heat and simmer uncovered about 20 minutes or until the chicken is tender and the sauce has cooked down slightly. Remove the bay leaf and discard. Add salt to taste (if desired). Serve at once or transfer to a casserole, cover and refrigerate. The chicken will keep for 2 to 3 days in the refrigerator.