Smoked paprika brings you sweetness and smokiness, without heat, in this Moroccan inspired dish.
15m
PREP TIME
25m
COOK TIME
276
CALORIES
10
INGREDIENTS
Smoked paprika brings you sweetness and smokiness, without heat, in this Moroccan inspired dish.
15m
PREP TIME
25m
COOK TIME
276
CALORIES
10
INGREDIENTS
Ingredients 6 Servings
- 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
NUTRITION INFORMATION
(per Serving)
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