Quick chicken and chickpea tagine
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1-inch pieces
1 medium, chopped
2 medium clove(s), minced
Reduced-sodium chicken broth
Canned drained chickpeas
15½ oz, rinsed and drained
Canned stewed tomatoes
5 item(s), pitted, chopped
¼ cup(s), chopped fresh
- Heat 1 teaspoon oil in large skillet over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and pepper. Add chicken to skillet and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to plate.
- Add remaining 1 teaspoon oil to skillet. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add garlic, paprika, cumin, turmeric, ginger, cinnamon, and remaining ¼ teaspoon salt and cook, stirring constantly, until fragrant, 30 seconds.
- Stir in broth, chickpeas, tomatoes, and prunes. Cover and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, 10 minutes. Stir in chicken and cook just until heated through, about 2 minutes.
- Ladle tagine evenly into 4 bowls, sprinkle with cilantro, and serve at once.
- Serving size: 1¼ cups