Tagine of Chicken and Chickpeas

Ingredients

• 1 teaspoon Hungarian sweet paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• 1 pound skinless, boneless chicken breast halves
• 1 pound skinless, boneless chicken thighs (about 4)
• 1 tablespoon olive oil
• 2 cups diced onion (about 2 medium)
• 2 cups chopped seeded plum tomato (about 3)
• 1/4 teaspoon salt
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons chopped fresh cilantro

Preparation

1. Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until lightly browned. Transfer chicken to a cutting board; cool slightly. Slice and return to pan. Add onion; sauté 3 minutes. Add tomato and salt; cover and cook 15 minutes. Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.