Middle Eastern Chicken

Submitted by PaulaG

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 (5 ounce) skinless boneless chicken breasts
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon dried coriander
• 1⁄2 teaspoon cinnamon
• 2 -4 garlic cloves, slivered
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (14 ounce) can diced cut tomatoes
• 1⁄4 cup chopped fresh cilantro

directions

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

Reviews

[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

 

[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.

 

[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.

 

[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.

 

[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!