I'm trying hard to make healthier dinners. Not that my dinners are loaded with fat or bad for you to begin with - but bathing suit season is almost upon us so every little bit helps (I hope.) This Chicken and Chickpea Stew was loaded with fabulous flavors from the great combination of cumin (my all time favorite spice) cinnamon, garlic and cilantro. The chickpeas are a favorite staple pantry item in this house - even Little Man loves them so I had a feeling this dish might get a thumbs up from him (his is always served without cabbage - what he calls anything green and leafy.) The chicken was flavorful and the zucchini was a nice addition as well. This dish had a lot of different textures going on - I really liked it and I hope I can remember to make it again. Ever since I started blogging I feel the need to always make something new and I forget about all the great dishes I have in my archives. Any one else have the same problem?
I served this great stew over Israeli couscous. Couscous is also something my kids love! I should serve it more but those little rolly polly's and the kids are not a good match. Enjoy!!
recipe from epicurious
What you need:
3/4 cup couscous
1 pound boneless, skinless chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 1/2 cups of onion, chopped
2 large cloves garlic, chopped
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes, drained
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chicken broth - low sodium
1 yellow or green zucchini, cut into 1 inch pieces
What you do:
Cook couscous as directed on package. Meanwhile, season the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, about 2 minutes per side. Transfer chicken to a plate. Add the onion to skillet, stirring occasionally, about 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add the tomatoes, cumin and cinnamon and cook, stirring, 2 minutes more. Return the chicken and any juices to the skillet; add in the chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew over couscous. Garnish with cilantro.