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Middle Eastern Chicken & Chickpea Stew

EatingWell Test Kitchen
  • 35 minutes
  • Serves 4


1 lb

Chicken breasts, boneless skinless

1 15 ounce can


1/4 cup

Flat-leaf parsley

4 cloves


1 14 ounce can

Tomatoes, no-salt-added


Yellow onion, large

1/4 cup

Lemon juice

1 tsp


1/2 tsp

Pepper, ground

3/4 tsp


1 tbsp

Olive oil, extra-virgin

1 tsp

Cumin, ground


  • Mash garlic and ½ teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat. Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining ¼ teaspoon salt. Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more. Serve sprinkled with parsley.
    Make Ahead Tip: Cover and refrigerate for up to 3 days.

    Kayti Young • 2019-03-18

1 person Recommend This Recipe