Tagine of Chicken and Chickpeas
I would not use chicken thighs for this. I would use all chicken breast: I hate
the dark meat of chicken. I would eliminate the olive oil as well, and make it truly
low fat. Sounds good. I love paprika.
1 teaspoon Hungarian sweet paprika
½ teaspoon ground ginger
½ teaspoon ground tumeric
¼ teaspoon freshly ground pepper
1 pound boneless chicken breast halves
1 pound skinless boneless chicken thighs (about 4)
1 tablespoon olive oil
2 cups diced onion (about 2 medium)
2 cups chopped seeded plum tomato (about 3)
¼ teaspoon salt
1 (15 ½ ounce) can chickapeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh cilantro
Combine first 4 ingredients in a small bowl, rub spice mixture evenly over
chicken. 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.
Add onion, saute 3 minutes. Add tomato and salt; cover and cook 15 minutes.
Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in
cilantro.
Yield 4 servings (serving size: 1 ½ cups)
Calories 363 (24% from fat)
Fat 9.7g (sat 1.6g mono 4.5g poly 2.6g)
Protein 44.9g
Carb 23g
Fiber 5.9g,
chol 123mg
iron 3.6mg;sodium 646mg calc 70mg