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Smoked paprika brings you sweetness and smokiness, without heat, in this Moroccan inspired dish.
1 1/2 pounds boneless chicken breast halves
2 teaspoons McCormick Gourmet™ Paprika, Smoked , divided
3/4 teaspoon salt
1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 tablespoons olive oil, divided
1 medium onion, cut into thin wedges
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) chickpeas, (garbanzo beans), drained and rinsed
1/3 cup raisins
1/4 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
Season chicken with 1 teaspoon of the smoked paprika, salt and pepper. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet.
Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until tender. Stir in tomatoes, chickpeas, raisins, remaining 1 teaspoon smoked paprika and cinnamon.
Bring to boil. Reduce heat to low; simmer 5 minutes. Return chicken to skillet. Cover and simmer 6 to 8 minutes or until chicken is cooked through. Serve with cooked couscous or rice.
(Amount per serving)