Middle Eastern Chicken

In Middle Eastern cooking, cinnamon is a savory ingredient. It partners with cumin and coriander in this dish to impart a bold hit of spice to chicken thighs. Serve them over couscous, rice or polenta, with a mixed green salad dressed with raspberry vinaigrette.

Middle Eastern Chicken Thighs


1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 lb. chicken thighs, skin removed
1 teaspoon olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 (14.5-oz.) can diced tomatoes
1 cup frozen baby peas, thawed


1. In small bowl, stir together cumin, coriander, salt and cinnamon; sprinkle over chicken thighs.

2. Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook 5 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until fragrant.

3. Push vegetables to edge of skillet; add chicken. Cook 8 to 10 minutes or until browned, turning once. Add tomatoes; cover and simmer 10 minutes or until chicken is no longer pink in center and sauce is slightly thickened. Remove cover; turn chicken. Stir in peas; simmer, uncovered, 2 minutes.


4 servings


PER SERVING: 255 calories, 10.5 g total fat (3 g saturated fat), 26.5 g protein, 13.5 g carbohydrate, 70 mg cholesterol, 535 mg sodium, 3 g fiber



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