Middle Eastern Chicken

"This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Mami J photo by Mami J
photo by Annacia photo by Annacia
photo by Jubes photo by Jubes
Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
  • Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
  • Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
  • Serve with couscous or rice.

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Reviews

  1. mummamills
    this was a top meal! scaled down for 2, served with couscous and recipe#503147.<br/>Had a friend staying, and she chopped up cilantro, and yummed and yahhed all thru the meal :)<br/>I hate the stuff, and certainly did not miss it! <br/>I think I will be making this again soon!, my daughter is coming to stay and she is "no dairy or gluten" so this fits the bill!<br/>made for Aussie swap Jan 2014
     
  2. JustJanS
    This was such a quick recipe to put together and we were both really happy with the results. I used two chicken breasts, but as we are piggies, I made all the sauce to go over our couscous. I doubled the coriander and cumin, but left the cinnamon as written. I think the nutritional data is out and estimated this would be around 5 grams fat (total) per serve. Our chicken was really moist and tender cooked this way and I'll be making this again thank you.
     
  3. Kiwi Kathy
    Thoroughly enjoyed by myself, DH & DD. When making again, I would increase the amounts of spices slightly, just as a personal preference. Made for Aussie Kiwi Swap Sept 2010.
     
  4. Jubes
    Super easy and very tasty. The flavours from the spices work really well with the chickpeas and tomatoes. I think next time that I would like to double the tomatoes to make more of a sauce to eat with my rice. Served alongside tumeric/yellow steamed rice and garnished the whole meal with the chopped fresh cilantro/coriander. I'm thinking that this would also be a great meal cooked in a slow cooker. A delicious baked dinner, low fat and couldn't be easier. Photo also to be posted.
     
  5. Gerry
    Makes for wonderfully flavorful chicken. Very appealing in a white baking dish and tasting as good as it looks. Love the combination of chicken, chickpeas and the diced tomatoes. Was generous with the garlic too. Other than using freshly chopped parsley instead of the cilantro (that was what I had on hand) made as posted. Thank you for another great Paula recipe!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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