Skillet Chicken and Chickpeas

Found in Woman's Day.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  teaspoons  oil
• 1  onion, medium and sliced
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (28 ounce) can diced tomatoes
• 2 1⁄2 lbs chicken, skinned (thighs and drumsticks)
• 1 (15 ounce) can chickpeas, rinsed
• 1  small  butternut squash, peeled, seeded, and cubed (3 cups)
• 1⁄3 cup raisins

• Garnish

•  chopped cilantro, and
•  toasted almond

Directions

1. Heat oil in a large skillet. Saute onion 2 minutes. Add garlic and spices; cook 30 seconds until fragrant.
2. Stir in tomatoes with juice until blended. Add chicken and chickpeas. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Add butternut squash and raisins. Simmer, covered, another 10 to 15 minutes until squash is tender and chicken is cooked through.
4. Garnish with chopped cilantro and toasted almonds, if desired. Serve with couscous.