1 (14 1/2-ounce) can no-salt-added stewed tomatoes
2 tablespoons chopped fresh cilantro
How to Make It
Place chicken in a shallow dish; sprinkle with salt. Combine lemon rind and juice; drizzle lemon mixture over chicken. Cover and marinate in refrigerator 30 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook 4 to 5 minutes or until tender, stirring frequently. Add garlic and gingerroot; cook 2 minutes. Stir in cinnamon, cardamom, and cloves; cook 2 additional minutes. Remove from skillet; set aside.
Coat skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, and cook 5 minutes; turn chicken, and sprinkle with cumin and next 3 ingredients. Cook 5 additional minutes or until golden. Add onion mixture and tomatoes; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is tender. Remove and discard cinnamon stick and whole cloves. Add cilantro the last 5 minutes of cooking.
Oxmoor House Cooking Light Collection
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