Tagine Of Chicken And Chickpeas

• 1 teaspoon Hungarian sweet paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast halves
• 1 pound skinless, boneless chicken thighs (about 4)
• 1 tablespoon olive oil
• 2 cups diced onion (about 2 medium)
• 2 cups chopped seeded plum tomato (about 3)
• 1/4 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons chopped fresh cilantro

1. Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan. Add onion; saute 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.

sweet paprika, ground ginger, ground turmeric, freshly ground black pepper, skinless, skinless, olive oil, onion, tomato, salt, chickpeas, fresh cilantro

Taken from www.myrecipes.com/recipe/tagine-of-chicken-chickpeas (may not work)