Middle Eastern Chicken
(from julielynn’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
Categories: Chicken, Weeknight
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
-
Mix cumin, coriander, salt, cinnamon. Sprinkle over chicken.
-
Cook onion in oil 5 minutes or until soft. Add garlic and cook 30 seconds.
-
Move onion/garlic and brown the chicken 8-10 minutes, turning once.
-
Add tomatoes, cover and simmer 10 minutes until chicken is no longer pink and sauce is slightly thickened.
-
Stir in peas, simmer uncovered 2 minutes.