Ingredients
The following ingredients have 5 Servings
- 2 Tbsp olive oil
- 1 medium yellow onion, (chopped (1 1/2 cups))
- 1 medium carrot, (peeled and diced (1/3 cup, optional))
- 3 garlic cloves, (minced (1 Tbsp))
- 1 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne pepper ((optional))
- 1/3 cup low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- Salt and freshly ground black pepper
- 1 1/2 lbs boneless skinless chicken breasts, (diced into 1 1/4-inch pieces)
- 1 (14.5 oz) can chick peas, (drained and rinsed)
- 1/3 cup diced dried apricots or whole raisins ((optional))
- 1 1/2 Tbsp fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley ((optional))
Instruction
- Heat olive oil in a large skillet over medium heat. Add in onion and carrot and saute 6 minutes.
- Add in garlic, coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper and saute 30 seconds longer.
- Stir in chicken broth, tomatoes and apricots and season with salt and pepper to taste.
- Pour mixture into a slow cooker, add in chicken and chick peas and toss mixture.
- Cover and cook on low heat 3 1/2 - 4 hours until chicken is cooked through.
- Stir in lemon juice, cilantro and parsley. Serve warm over rice or couscous.
- Recipe source: inspired by NYT and Genius Kitchen
