Chicken Chickpea Tagine

INGREDIENTS

2    tablespoons olive oil

2    skinless, boneless chicken breasts

      diced to ½  inch pieces

1    large onion, diced (2 ½ cups)

6    cloves garlic, minced

1    tablespoons ground cumin

1    teaspoon ground coriander

1    teaspoon paprika

1    teaspoon turmeric

1    teaspoon powdered ginger

1    pinch red pepper flakes (optional)

1    cup chicken broth

1    teaspoon honey

1    teaspoon cinnamon

½   cup chopped dried apricots, chopped

2    cans (15 ounces) garbanzo beans (chickpeas), drained, rinsed

¼   cup chopped cilantro leaves

METHOD

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Add the chicken pieces to the pan and cook about 3 to 4 minutes until all the pieces are browned on all sides.  Add the onion and garlic to the skillet and cook for 3 to 4 minutes to soften the onion. Add all the spices down to red pepper flakes and stir into the pan.

Add the broth and scrape up any brown bits in the skillet. Stir in the honey and cinnamon and add the chicken back to the skillet, stirring. Mix in the dried apricots and beans, bring to a boil, reduce heat to a low simmer, cover and cook for 15 minutes. Serve in a large serving dish sprinkled with the cilantro.

Adapted from a slow cooker recipe in Cooking Light magazine