Chicken thighs are quite popular now because they're more flavorful than the white meat and they stand up to bolder spices. If you can find boned thighs, all the easier. Serve with couscous.
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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