Middle Eastern Chicken

(from lpiecuch’s recipe box)

I don’t measure anymore. Boneless-Skinless Chicken Breasts work great. Also, I add cous cous and feta when I add the peas, making a great one pot meal.

Source: From Feb/March 2005 "Cooking Pleasures" (from RecipeThing user ladydusk) (from RecipeThing user austincook)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t salt
  • 1/4 t ground cinnamon
  • 1-1/2 lb chicken thighs, skins removed
  • 1 t olive oil
  • 1 c chopped sweet onion
  • 2 garlic cloves, minced
  • 1 14.5 oz can diced tomatoes
  • 1 c frozen baby peas, thawed

Directions

  1. Mix cumin, coriander, salt, cinnamon. Sprinkle over chicken.

  2. Cook onion in oil 5 minutes or until soft. Add garlic and cook 30 seconds.

  3. Move onion/garlic and brown the chicken 8-10 minutes, turning once.

  4. Add tomatoes, cover and simmer 10 minutes until chicken is no longer pink and sauce is slightly thickened.

  5. Stir in peas, simmer uncovered 2 minutes.

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