This is super delicious. I adjusted this recipe a little by using the full can of garbanzos, 1 c. canned diced tomatoes (instead of 1/2 c.), adding 1/2 c. water mixed with 1 cube chicken bouillon, and adding 1 tbsp. flour toward the end to make it less watery. Served over rice and flavors were wonderful. I used 1 split chicken breast which I cut off the bone prior to cooking (one side of a whole chicken). It was plenty of chicken for this recipe.
Mmmm, this was good. I wasn't sure if a chicken breast meant one fillet or two (you know, the whole breast) so I used two for us. I worried this might end up too dry with no real added liquid, but the slow cook produced enough with the tomato and chicken in there.In an effort to reduce the fat, I just toasted 1 tablespoon of pine nuts and used them as a garnish to finish. I also used double the coriander and cumin as I love them and thought two fillets would need at least that. It was perfect for us. We ate this with a minted pea couscous and a dollop of natural yoghurt over the top.
According to my DW this was WONDERFUL!! Very flavorful as well as colorful. Thanks for a great new dish. Will definitely be making this again! Made for ZWT6 Voracious Vagabonds.