Moroccan-Style Chicken and Potato Stew

Moroccan-Style Chicken and Potato Stew

1 tablespoon vegetable oil
4 8-oz each skinless bone-in chicken breast halves – (about 8 to 10 ounces each)
1 medium onion – chopped
6 cloves garlic – finely chopped
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon crushed red pepper
29 ounces canned stewed tomatoes – undrained
1 1/3 pounds potatoes (about 4 medium) – cut into 1-inch pieces
1 cup baby carrots
1 cup dried figs OR 1/2 cup raisins
2 tablespoons lemon juice

In Dutch over or large saucepan, heat oil over medium-high heat. Add chicken, brown on all sides, about 8 minutes. Remove chicken from pot; set aside. In same pot, cook and stir onion and garlic 4 to 5 minutes or until onion is translucent. Stir in seasonings; cook and stir 30 seconds or until fragrant. Add tomatoes, potatoes, carrots and figs; heat until tomatoes just come to a boil. (Mixture will look dry at first; additional liquid will form as stew cooks.) Return chicken to pot. Cover tightly; reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Stir in lemon juice before serving.