Tunisian Vegetable Chicken Stew

In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage and bok choy, sprinkle with salt, and continue to saute for a t least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chick peas, chicken, and optional currants or raisins, and simmer, covered for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Top with feta, and toasted almonds if you like.