Smoked paprika brings you sweetness and smokiness, without heat, in this Moroccan inspired dish.
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