4 5-ounce skinless, boneless chicken breasts
2 tbsp lemon juice
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cardamom
2 garlic cloves, slivered
1 15 ounce can low-sodium chick peas/garbanzo beans, well rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes
1/4 cup freshly chopped cilantro
Preheat oven to 400 degrees. Place chicken breasts in a glass baking dish large enough to accommodate the chicken in one layer. Sprinkle with lemon juice. Combine spices in a small bowl and sprinkle over chicken, followed by garlic slivers.
Pour can of chickpeas over chicken followed by the tomatoes. Bake uncovered for 25 minutes.
Serve with couscous, rice or creamy polenta.
2 tbsp lemon juice
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp cardamom
2 garlic cloves, slivered
1 15 ounce can low-sodium chick peas/garbanzo beans, well rinsed and drained
1 14.5-ounce can no-salt-added diced tomatoes
1/4 cup freshly chopped cilantro
Preheat oven to 400 degrees. Place chicken breasts in a glass baking dish large enough to accommodate the chicken in one layer. Sprinkle with lemon juice. Combine spices in a small bowl and sprinkle over chicken, followed by garlic slivers.
Pour can of chickpeas over chicken followed by the tomatoes. Bake uncovered for 25 minutes.
Serve with couscous, rice or creamy polenta.
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Re: Middle Eastern Chicken
Wed, April 16, 2008 - 9:40 AMSounds really tasty...except for the Gabanzo Beans
Not a big G-Bean fan per se....but recently had them in some tasty Indian Food Dishes...so mayyyyyy-be I might re-consider that Ingrediant :) ;) :)
Something to consider trying to make over the weekend....
Hmmmmm.....
