Prep Time
15 Mins
Cook Time
1 Hour 3 Mins
6 servings (serving size: 1 1/3 cups chicken mixture and 1/2 cup rice)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

Oxmoor House Healthy Eating Collection

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