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Recipe Summary

prep:
15 mins
cook:
1 hr 3 mins
total:
1 hr 18 mins
Yield:
6 servings (serving size: 1 1/3 cups chicken mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Sprinkle chicken evenly with salt and pepper. Place a large ovenproof Dutch oven coated with cooking spray over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Add onion, carrot, and parsnip; sauté 5 minutes or until vegetables are crisp-tender. Stir in ginger and cinnamon; cook 1 minute. Add broth, chickpeas, and tomatoes; bring to a boil.

  • Cut chicken into 1/2-inch pieces. Stir chicken and prunes into pan. Cover and bake at 350° for 45 minutes or until vegetables are tender.

  • Meanwhile, bring 1 1/3 cups water to a boil. Add rice; cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat, and let stand 5 minutes. Serve chicken mixture over rice.

Source

Oxmoor House Healthy Eating Collection

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