Ingredients

Start to finish: 30 minutes
Servings: 4 to 6

2 tablespoons canola or vegetable oil
1 medium onion, diced
6 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon cocoa powder
1 cup smooth almond butter
1 cup canned crushed tomatoes
2 cups chicken broth
1/4 teaspoon salt
1 slice white bread, cut into small pieces
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks

Directions

In a Dutch oven over medium-high heat, combine the oil, onion, garlic, cloves, cinnamon, black pepper, red pepper flakes and cocoa powder. Saute 5 minutes.

Add the almond butter and mix until it melts into the other ingredients. Add the tomatoes, broth, salt and bread and bring to a simmer. Add the chicken and return to a simmer.

Cover and cook 12 to 15 minutes, or until the chicken is cooked through.

Nutrition information per serving: 484 calories; 31 g fat (3 g saturated); 66 mg cholesterol; 20 g carbohydrate; 35 g protein; 3 g fiber; 607 mg sodium.