Recipe: Tagine of Chicken and Chickpeas

TAGINE OF CHICKEN AND CHICKPEAS

1 teaspoon Hungarian sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves and 1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon olive oil
2 cups diced onion (2 medium)
2 cups chopped seeded plum tomatoes (about 3)
1/4 teaspoon salt
1 (15 1/2 ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh cilantro

Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned.

Transfer chicken to a cutting board; cool slightly. Slice and return to pan.

Add onion; saute 3 minutes. Add tomato and salt; Cover. Cook 15 minutes.

Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.

Makes 4 servings (serving size: 1 1/2 cups)
Source: Cooking Light magazine, 2006