Smoked paprika brings you sweetness and smokiness, without heat, in this Moroccan inspired dish.
15m
PREP TIME
25m
COOK TIME
276
CALORIES
10
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 pounds boneless chicken breast halves
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika, divided
- 3/4 teaspoon salt
- 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 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™ Organic Ground Saigon Cinnamon
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
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