Directions

1. Heat oil in a large dutch oven over medium heat
2. Add onion and saute until tender (about 5 minutes)
3. Add ginger, spices, potatoes and 1/2 the broth. Cook over medium heat for 5 minutes.
4. Stir in remaining broth, tomatoes, and chickpeas. Bring to a boil. Add meat, reduce heat, cover and simmer until chicken is cooked through (about 20 minutes).
5. Add raisin and almond or peanut butter. Simmer uncovered until mixture thickens (10 minutes). Remove from heat and serve.