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Smokehouse Ground Black Pepper adds smoky heat to this Moroccan inspired chicken dish.
1 teaspoon McCormick® Paprika
1 teaspoon salt
1 teaspoon McCormick® Smokehouse Ground Black Pepper
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons oil, divided
2 cups thinly sliced onions
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
1/3 cup raisins
Mix paprika, salt and Smokehouse Pepper. Sprinkle chicken with 2 teaspoons of the spice mixture. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet; set aside.
Heat remaining 1 tablespoon oil in skillet. Add onions; cook and stir 3 minutes or until slightly softened. Stir in tomatoes, chickpeas, raisins and remaining spice mixture.
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 couscous or rice, as desired.
(Amount per serving)