4 servings (serving size: 2 chicken thighs and 1/2 cup chickpea mixture)
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 (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)
How to Make It
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 sauté 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.
This dish turned out flavorful and delicious. I made one change. I did not use cardamom. It is way too expensive. I substituted allspice and nutmeg. I still enjoyed this receipe immensely. However, the calories come out way higher than listed, even though I used a little less chicken and divided it into 5 servings. I served it with couscous and steamed broccoli.
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