Spiced Chicken and Chickpea Stew

TOTAL TIME: 0:25

PREP: 0:25

LEVEL: EASY

YIELD: 4 SERVINGS (COST PER SERVING OF $1.67)

SERVES: 4

INGREDIENTS

• 2 tbsp. olive oil
• 1.50 lb. skinless chicken breasts
• kosher salt
• Pepper
• 1 onion
• 2 clove garlic
• 1 tbsp. ground cumin
• 0.25 tsp. ground cinnamon
• 1 tbsp. grated fresh ginger
• 1 can diced tomatoes
• 1 can chickpeas
• 0.50 c. raisins (or apricots)
• 1 c. couscous
• fresh cilantro

DIRECTIONS

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add 1/2 cup water to the skillet and cook, scraping up any bits, for 2 minutes. Transfer the pan juices to the bowl with the chicken.
2. Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally for 6 minutes. Stir in the garlic, cumin, and cinnamon and cook for 1 minute. Stir in the ginger.
3. Add the tomatoes (and their juices), chickpeas, and raisins and bring to a simmer. Return the chicken and any juices to the skillet, nestling it among the tomatoes, and simmer until the chicken is cooked through, about 4 minutes.
4. Meanwhile, prepare the couscous according to package directions. Serve with the chicken and chickpea mixture and sprinkle with cilantro, if desired.

From Woman's Day, Ap 2013