Today’s aromatic dish is a feast for the senses. Colorful and slightly exotic, this Moroccan-inspired one-pot meal will take the chill off any cold night. From Cooking Light Annual Recipes 2007.
SODIUM CONTENT: 209 mg per serving
1 t. Hungarian sweet paprika
1/2 t. ground ginger
1/2 t. ground turmeric
1/4 t. freshly ground black pepper
2 lbs. boneless, skinless chicken breasts, washed well and patted dry
1 T. olive oil
2 c. diced onion (about 2 medium)
1 28-oz. can no-salt-added whole plum tomatoes, diced, WITH LIQUID
1 15-oz. can no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 T. chopped fresh cilantro
Combine the first four ingredients in a small bowl. Rub spice mixture evenly over chicken breasts. Heat oil in a large saute pan over medium-high. Add chicken breasts and cook 3 minutes per side, until lightly browned. Remove chicken from pan and transfer to a cutting board. Cool slightly before cutting into slices. Return chicken to pan, add onion and saute 3 minutes. Add diced tomato AND JUICE, reduce heat to medium, cover and cook 15 minutes. Stir in the chickpeas, cover and cook another 15 minutes, stirring occasionally. Remove from heat. Stir in cilantro and serve immediately.