Tagine of Chicken and Chickpeas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A common Middle Eastern dish, this savory tagine blends paprika, ginger, cinnamon and turmeric to season the chicken and sauce. Taken from Cooking Light. Ingredients:
1 teaspoon sweet hungarian paprika |
1 teaspoon ground ginger |
1 teaspoon ground turmeric |
1/2 teaspoon cinnamon |
1/2 teaspoon fresh ground black pepper |
1 lb boneless skinless chicken breast half |
1 lb boneless skinless chicken thighs (about 4) |
1 tablespoon olive oil |
2 cups diced onions (about 2 medium) |
3 garlic cloves, minced |
2 cups chopped seeded plum tomatoes (about 3) |
1/2 teaspoon salt |
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
2 tablespoons chopped fresh cilantro |
Directions:
1. Combine first 5 ingredients in a small bowl; rub spice mixture evenly over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan.
3. Add onion and garlic; sauté 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally.
4. Stir in cilantro.
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