Quick Chicken and Chickpea Tagine
- Total Time
- 0:35
- Prep
- 0:10
- Cook
- 0:25
- Serves
- 4
- Difficulty
- Easy
TK
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olive oil2 tsp
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uncooked boneless skinless chicken breast1 pound(s), cut into 1-inch pieces
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table salt½ tsp
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black pepper¼ tsp
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uncooked onion(s)1 medium, chopped
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garlic clove(s)2 medium clove(s), minced
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paprika1 tsp
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ground cumin1 tsp
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ground turmeric½ tsp
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ground ginger½ tsp
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ground cinnamon⅛ tsp
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reduced-sodium chicken broth½ cup(s)
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canned drained chickpeas15 ½ oz, rinsed and drained
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canned stewed tomatoes14 ½ oz
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prune(s)5 item(s), pitted, chopped
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cilantro¼ 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