This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic. Make a double batch and freeze it for a quick healthy dinner. Serve the stew with couscous and steamed broccoli.
Mash garlic and ½ teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining ¼ teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
267 calories;8 g fat(1 g sat); 6 g fiber; 21 g carbohydrates; 28 g protein; 48 mcg folate; 63 mg cholesterol; 4 g sugars; 0 g added sugars; 1,069 IU vitamin A; 27 mg vitamin C; 92 mg calcium; 2 mg iron; 613 mg sodium; 554 mg potassium
Vitamin C (45% daily value), Vitamin A (21% dv)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 1½ vegetable, 3 lean meat, ½ fat
My family and I love this dish! Made it a few times and will again. I use the no sodium added tomatoes as directed, but will add half a can of fire roasted tomatoes for a tad more flavor. I'll sometimes add spinach, too. Love the flavors of this dish!
December 27, 2018
Made as recipe states several times. My family loves this dish.
December 18, 2018
By: Rosemary Abbadessa Lettiero
Loved it . Easy to make . I added spinach and made brown rice . Will definitely make it again .
November 13, 2018
Exceptionally easy to make and great flavor. We served it with bulgar but you could have it alone as a stew or serve it with many different sides if you wanted, quinoa, rice, cous cous.
September 18, 2018
By: Lorie Anne Carneiro Cawley
I made this tonight and it was delicious. I added spinach and used chunky crushed tomatoes with basil and oregano. I cooked it for longer than recipe called for and the flavors melded together nicely. I made white rice as a side and even my husband ate it! Will make this again!
August 28, 2018
This was awful!
December 18, 2017
This is one of my go to dishes. I serve it over brown rice. It is easy satisfying and great for lunch or dinner.
October 31, 2017
By: Kristin Batchelor
I love this recipe!! The lemon is a little too acidic for me so i squeezed a fresh orange and it came out perfect. This is a go to for lunch prep.
September 23, 2017
By: Margaret Champeny
Flavorless when made as directed, tastes like canned tomatoes. Way too acidic. I would say at LEAST triple the spices and cook it down longer so the flavors meld together. We served it and then decided not to eat it bc it tasted to bland.