A friend gave me this recipe, it is delicious...
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
8 chicken thighs (about 2 pounds), skinned
1 tablespoon olive oil
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
2 cups (1/4-inch) sliced zucchini
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
Cilantro sprigs (optional)
Combine first 6 ingredients in a small bowl; rub chicken with cumin mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and saute 3 minutes on each side. Add chickpeas and tomatoes; cook 5 minutes. Add zucchini and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in lemon juice. Garnish with cilantro, if desired
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