This dish is delicious and rich in cancer-fighting foods.

2  tablespoons olive oil
1  large onion, finely chopped
2  skinless chicken breasts with ribs, halved (1¼ pounds total)
½  cup water
2½  lbs. ripe plum tomatoes, peeled, seeded and chopped (or substitute canned whole or diced tomatoes)
¼  teaspoon ground turmeric
1  teaspoon ground cinnamon
1  teaspoon ground ginger
3  tablespoons honey
½  teaspoon salt, or to taste

In a Dutch oven or large, heavy pan, sauté onion in olive oil until golden. Remove onion and set aside. Sauté chicken until browned on all sides. Remove. Add water to pan and bring to a boil; use a wooden spoon to loosen any browned bits of chicken from the bottom. Add tomatoes and cook over medium heat, stirring often, until soft, about 8 minutes. Stir in remaining ingredients, return chicken and onion to pot, cover tightly and gently simmer over low heat for about 50 minutes, until chicken is very tender. Serve hot.

Makes 4 servings.

Nutrition Analysis per Serving
Calories: 256
Protein: 19 g
Carbohydrates: 30 g
Total Fat: 9 g
Sodium: 362 mg
Fiber: 4 g

Reprinted with permission from the American Institute for Cancer Research.