Rating: 4.08 stars
26 Ratings
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  • 3 star values: 2
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  • 1 star values: 3

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.

Source: EatingWell Magazine, November/December 2015

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash garlic and 1/2 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.

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  • 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 1/4 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

1 1/4 cups
267 calories; protein 28.2g; carbohydrates 21.5g; dietary fiber 5.7g; sugars 4.1g; fat 7.9g; saturated fat 1.4g; cholesterol 62.7mg; vitamin a iu 1068.6IU; vitamin c 27.2mg; folate 48mcg; calcium 91.9mg; iron 2.5mg; magnesium 52.3mg; potassium 553.7mg; sodium 613.4mg; thiamin 0.7mg.

1/2 starch, 1 1/2 vegetable, 3 lean meat, 1/2 fat

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