The Best Recipes for Sunday Dinner: Incredible Meals For The Whole Family on Weekend! by C. Will

Author:C., Will [C., Will]
Language: eng
Format: epub, pdf
Published: 2021-11-20T00:00:00+00:00

Salt – ¾ tsp., divided.

Lemon juice – ¼ cup.

Ground cumin – 1 tsp.

Paprika – 1 tsp.

Ground pepper – ½ tsp.

Boneless chicken breasts – 1 pound, trimmed and cut into pieces.

Olive oil – 1 tbsp.

Yellow onion – 1 large, chopped.

Diced tomatoes – 1 can, 14-ounces, no-salted added and diced.

Chickpeas – 1 can, 15 ounces, rinsed.

Flat leaf parsley – ¼ cup.

Instructions:

Start by mashing the garlic with ½ tsp., of salt on a cutting board using the back of a fork till it forms a paste.

Then, transfer it onto a medium bowl and whisk in the lemon juice, paprika, cumin and pepper.

Next, add the chicken and stir to coat.

Heat the oil in a skillet and over medium to high heat and add the onion. Cook it while stirring occasionally till it turns golden brown for about eight minutes, and then using a slotted spoon, transfer the chicken onto the pan, but reserve the marinade.

Then, add the tomatoes with their juices, the reserved marinade, chickpeas and a quarter teaspoon of salt.

Reduce the heat at this point to a medium and keep cooking while stirring occasionally until the chicken is cooked well, in about seven minutes.

Then, serve while sprinkled with parsley.

Enjoy.

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