Tagine of Chicken and Chickpeas

A common Middle Eastern dish, this savory tagine blends paprika, ginger, cinnamon and turmeric to season the chicken and sauce. Taken from Cooking Light.

• Ready In: 50 mins
• Serves: 4

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 1/2ounce) 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.