Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1999

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Yield:
4 servings (serving size: 2 chicken thighs and 1/2 cup chickpea mixture)
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Ingredients

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Directions

Instructions Checklist
  • 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.

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Nutrition Facts

338 calories; calories from fat 29%; fat 10.8g; saturated fat 2.1g; mono fat 4.7g; poly fat 2.5g; protein 34.9g; carbohydrates 25.9g; fiber 3.1g; cholesterol 113mg; iron 4.8mg; sodium 625mg; calcium 95mg.
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