Skillet Chicken and Chickpeas
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 teaspoons oil
- 1 onion, medium and sliced
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (28 ounce) can diced tomatoes
- 2 1⁄2 lbs chicken, skinned (thighs and drumsticks)
- 1 (15 ounce) can chickpeas, rinsed
- 1 small butternut squash, peeled, seeded, and cubed (3 cups)
- 1⁄3 cup raisins
-
Garnish
- chopped cilantro, and
- toasted almond
directions
- Heat oil in a large skillet. Saute onion 2 minutes. Add garlic and spices; cook 30 seconds until fragrant.
- Stir in tomatoes with juice until blended. Add chicken and chickpeas. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
- Add butternut squash and raisins. Simmer, covered, another 10 to 15 minutes until squash is tender and chicken is cooked through.
- Garnish with chopped cilantro and toasted almonds, if desired. Serve with couscous.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>