Description
A flavorful dish featuring spiced chicken thighs or breasts simmered with chickpeas and tomatoes.
Ingredients
Scale
- 1 pound chicken thighs or breasts
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons tomato paste
- 1 (14 oz) can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 1 (15 oz) can chickpeas, drained (optional)
- 2 tablespoons fresh cilantro or parsley, chopped
- 1 tablespoon lemon juice or 1/2 preserved lemon, chopped
Instructions
- Dice the onion, mince the garlic and ginger, and cut the chicken into bite-sized chunks. Drain tomatoes and chickpeas.
- Heat olive oil in a large pot over medium heat. Add onions and cook until soft and golden.
- Stir in garlic and ginger, cook until fragrant, about 1 minute.
- Add cumin, paprika, cinnamon, turmeric, salt, and pepper. Toast for 30 seconds to release flavors.
- Add chicken to the pot, stir to coat with spices. Cook until lightly browned, about 5–7 minutes.
- Stir in tomato paste and cook for 2 minutes. Add diced tomatoes and chicken broth.
- Bring to a simmer, cover, and cook for 25–30 minutes, stirring occasionally.
- Add chickpeas in the last 10 minutes if using. Adjust salt, pepper, and add lemon or preserved lemon.
- Once chicken is tender and sauce thickens, remove from heat.
- Garnish with chopped cilantro or parsley before serving.
Notes
- This dish can be served over rice or with crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg