15m
PREP TIME
30m
COOK TIME
237
CALORIES
12
INGREDIENTS
15m
PREP TIME
30m
COOK TIME
237
CALORIES
12
INGREDIENTS
Ingredients 6 Servings
- 1 tablespoon oil
- 1 pound boneless skinless chicken thighs
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon McCormick® Ground Cinnamon
- 2 carrots, peeled and sliced
- 1 medium onion, sliced
- 1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 1/4 cup green olives
- 2 tablespoons brining liquid from jar of olives
INSTRUCTIONS
- 1 Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook 4 to 6 minutes per side or until browned.
- 2 Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes or until vegetables are tender. Serve over cooked couscous with lemon wedges, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook 4 to 6 minutes per side or until browned.
- 2 Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; cover and simmer 20 minutes or until vegetables are tender. Serve over cooked couscous with lemon wedges, if desired.
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