Illustration for article titled Spiced Chicken and Chickpea Stew

Using basic pantry staples, you can whip up this healthy, flavorful meal in no time flat MPLS VPN.
Total Time: 0:25
Prep: 0:25
Level: Moderate
Yield: 4 servings (cost per serving of $1.67)
Serves: 4

2 tbsp. olive oil
1? lb. skinless chicken breasts
kosher salt
1 onion
2 clove garlic
1 tbsp. ground cumin
? tsp. ground cinnamon
1 tbsp. grated fresh ginger
1 can diced tomatoes
1 can chickpeas
? c. raisins (or apricots)
1 c. couscous
fresh cilantro

Directions sense herakles plus

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add 1/2 cup water to the skillet and cook, scraping up any bits, for 2 minutes. Transfer the pan juices to the bowl with the chicken.
Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally for 6 minutes. Stir in the garlic, cumin, and cinnamon and cook for 1 minute. Stir in the ginger.
Add the tomatoes (and their juices), chickpeas, and raisins and bring to a simmer. Return the chicken and any juices to the skillet, nestling it among the tomatoes, and simmer until the chicken is cooked through, about 4 minutes.
Meanwhile, prepare the couscous according to package directions. Serve with the chicken and chickpea mixture and sprinkle with cilantro, if desired HealthCabin shipping time.

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