One way to satisfy is to layer flavors, not calories. Enjoy this Morrocan inspired dish over rice or be even more adventurous and try barley, which is considered a low glycemic food that may help prevent type two diabetes. Recipe courtesy of Chef Walter Staib of City Tavern and host of A Taste of History.

Serves 6

Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1/2-inch strips
• 1 tablespoon olive oil
• ½ red onion, chopped
• 1 large zucchini, diced
• 1/3 cup sun-dried tomatoes, chopped
• 2 ½ cups low sodium chicken broth
• 1 can (15 ½ ounces) garbanzo beans, reduced sodium, rinsed and drained
• 3 tablespoons golden raisins
• ¼ cup pitted green olives, sliced
• 1 ½ teaspoons ground cumin
• 1 teaspoon crumbled saffron threads, optional
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• Freshly ground pepper
• 1 lemon, juiced
• 3 tablespoons chopped fresh cilantro leaves, for garnish
• Barley, for serving
• 6 tablespoons low fat plain yogurt, for serving

Directions

1. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.
2. Add all remaining ingredients except the barley, lemon, cilantro and yogurt. Bring to a boil over high heat. Boil 3 to 5 minutes. Add lemon juice and turn off heat. Make barley according to instructions in recipe. Serve tagine over ¾ cup cooked barley with one tablespoon yogurt on top for garnish. Sprinkle with cilantro.

Photo by Flickr user !kuba!