Categories: Chicken

Ingredients

• 1 Tbsp. olive oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 cans (14.5) diced tomatoes
• 2 cans (15 oz.) chickpeas, drained and rinsed
• 2 cups chicken broth
• 2 tsp. paprika
• 1 tsp. ground ginger
• 1/2 tsp. ground turmeric
• 1/2 tsp. salt
• 1 tsp. ground white pepper
• 1 chicken (3 lbs.), cut into 8 pieces
• 1/4 cup cilantro leaves

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Sauté onions until softened, about 5 minutes. Add garlic and sauté 1 minute.

2. Stir in tomatoes, chickpeas, broth, paprika, ginger, turmeric, salt, and pepper. Bring to a boil and add chicken. Return to a boil, then reduce heat, cover, and simmer 30 minutes, stirring occasionally, until chicken is cooked through.

3. Garnish with cilantro before serving.

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